This Beef Barley Soup is tasty, quick, and filling on a cold day. With ground beef, hulled barley, and veggies, this healthy one-pot supper is ready in an hour. So tasty!
I’ve been through the list of soups and made what seems like every kind out there, but that’s just the great thing about soup. The possibilities are endless.
Ingredients
- 1 (3 pound) beef chuck roast
- ½ 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
- 1 (28 ounce) can chopped stewed tomatoes
- 4 cubes beef bouillon cube
- 1 tablespoon white sugar
- ¼ teaspoon ground black pepper, or more to taste
- salt to taste
How To Make Beef and Barley Soup
- Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
- Remove meat; 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. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
- Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
- Season with salt and pepper before serving.
