Beef Barley Vegetable Soup

Beef Barley Vegetable Soup

Soups, Stews and Chili Soup Vegetable Soup Barley Soup

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Servings per recipe: 10
Calories per serving: 321
Preparation time: 20m
Total cooking time: 5h 50m


  • 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


  • 1   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.
  • 2   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.

Nutrion facts:

Total Fat 17.3g 27%
    Saturated Fat 6.0g  
Cholesterol 62mg 21%
Sodium 605mg 24%
Potassium 552mg 15%
Total Carbohydrates 22.4g 7%
Dietary Fiber 5.1g 20%
Protein 20g 40%
Sugars 6g  
Vitamin A 5555IU  
Vitamin C 13mg  
Calcium 66mg  
Iron 4mg  
Thiamin 0mg  
Niacin 7mg  
Vitamin B6 0mg  
Magnesium 51mg  
Folate 32mcg