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Mmmmmm, this soup had such a good flavor to it, everyone really enjoyed it. There were a few issues with it but those were because of my own mistakes and nothing to do with this recipe. As long as you follow the recipe or adjust accordingly this will turn out just fine. Other than cutting up a few vegetables this was a breeze to put together. You also have to cut up the roast but if you cook it long enough it is so tender it just falls apart anyway.

INGREDIENTS

• 1 (3 pound) beef chuck roast
• 1/2 cup barley
• 1 bay leaf
• 2 tablespoons oil
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 (16 ounce) package frozen mixed vegetables
• 4 cups water
• 4 cubes beef bouillon cube
• 1 tablespoon white sugar
• 1/4 teaspoon ground black pepper
• 1 (28 ounce) can chopped stewed tomatoes
• salt to taste
• ground black pepper to taste

DIRECTIONS

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Find this delicious Beef Barley Vegetable Soup here

Recipe Alterations

As usual I made changes to a recipe before even trying it but this time I only made two changes which is kinda unusual for me. The changes I made are:

1. I did not saute anything in a separate pot I just threw everything into the slow cooker. Why dirty more dishes than necessary?
2. The can of stewed tomatoes that I had was 19 ounces so that is all I used. I added a bit more water to make up for the lost moisture.

Family Taste Test

My husband and I really liked the taste of this soup. We both found it very hardy and filling although due to all the stuff in there there was not a lot of liquid left when it was reheated the next day. My son was not really into this soup, probably because of all the veggies in it. He ate the carrots and the peas form the frozen mixed vegetables but that was about it.

My Thoughts

I will definitely be making this again but next time I will be freezing half of it as this recipe makes a lot and unfortunately we never got around to eating it all before it had to get thrown out and I hate wasting food. Next time I will be adding the carrots and celery sooner than I did because they were not quite cooked when we went to eat and I also think there will need to be a little bit more liquid added so that it is more…..soupy? Overall though this was very good, and it will be on my meal list throughout the winter months.

Filed under: Soup