Beef Barley Vegetable Soup
By Merjimjan
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Ingredients
- 3 lb. beef chuck roast
- 1/2 cup barley
- 1 bay leaf
- 1 tsp thyme
- 1 tsp marjoram
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp basil
- 2 Tbsp olive oil
- 3 carrots chopped
- 3 stalks celery chopped
- 1 onion chopped
- 1 16 oz. pkg. frozen green beans
- or fresh green beans
- 6 to 8 cups of beef stock
- 1 28 oz. can chopped stewed or diced
- tomatoes
- 1/4 tsp pepper
- Salt to taste
Details
Level of difficulty Average
Preparation
Step 1
Brown meat and put in crockpot to cook until tender ( about 10 hours on high). Add a bay leaf, garlic and seasonings. Add barley the last 1/2 hour of cooking. Remove meat and chop into small pieces. Discard the bay leaf. Set beef, stock and barley aside.
Step 2
Heat oil in a large stockpot over medium-high heat. Sauté carrots, celery, onion and green beans until tender. Add beef stock, pepper, tomatoes, beef/barley mixture. Bring to a boil, reduce heat and simmer 10 - 20 minutes. Season with salt to taste.
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