Beef Barley Soup


3 lb. Beef Chuck Roast

½ C Barley

1 bay leaf

2 T oil

3 Carrots, chopped

1 Onion, chopped

16 oz. Frozen Vegetables

4 C Water

4 Beef Bouillon Cubes

1 T White Sugar

¼ t Ground Black Pepper

1 Can Stewed Tomatoes, chopped

Salt and Pepper to taste


In a slow cooker, cook chuck roast until tender (about 4-5 hours on high). Add barley and bay leaf during the last hour of cooking. Remove meat and cut into bite size pieces. Discard bay leaf. Set beef, broth and barley aside.

Heat oil in large stock pot over medium high flame. Sauté carrots, celery, onion, and frozen vegetables until tender. Add water, bullion, sugar, pepper, tomatoes, barley and beef mixture. Bring to boil, reduce heat and simmer 10-20 minutes. Season with additional salt and pepper, if desired.