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[ world-famous-recipes ] Beef Barley Vegetable Soup

Bernie
Mon, 21 Mar 2005 13:00:57 -0800



Beef Barley Vegetable Soup
 
"Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy."
Original recipe yield: 10 servings.

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

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.
 
Nutrition Info
Servings Per Recipe: 10
Amount Per Serving
Calories: 323
Total Fat: 17.3g
Cholesterol: 62mg
Sodium: 600mg
Total Carbs: 23g
Dietary Fiber: 5.2g
Protein: 20.1g
 
 
 
 

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  • [ world-famous-recipes ] Beef Barley Vegetable Soup Bernie