PositivelyNellie

Beef Vegetable Soup with Barley

Here's another healthy recipe using barley.  This recipe is great made in the slow cooker - and your house will smell wonderful while it's cooking!  The roast comes out very tender.

 

 

 

1 beef chuck roast

3 stalks celery, chopped

1 medium onion, chopped

16 oz package frozen mixed vegetables

4 beef bouillon cubes

4 cups water

1 28 oz can stewed or diced tomatoes

½ teaspoon comino

1 bay leaf

½ cup barley

Salt and pepper to taste

 

Saute celery and onion in skillet.   

In slow cooker add water, bouillon cubes, mixed vegetables, sautéed vegetables, tomatoes and seasoning.  Stir. 

Cut roast into bite size pieces. 

(I put my roast pieces in sauté pan and browned slightly on the outside before adding to slow cooker.) 

Cook on high about 3-4 hours.

Turn on low and simmer for another 1 to 2 hours. 

Add barley about 1 hour before done.  (The barley will help thicken the soup too.) 

Add salt and pepper to taste.  

Discard bay leaf when done. 

Note:  You could also cook this on low for 8 hours.  That is what's great about a slow cooker.  You can adjust the low/high and hours cooking to fit your busy schedule! 

 

“I tell of hearts and souls and dances...
Butterflies and second chances;
Desperate ones and dreamers bound,
Seeking life from barren ground,
Who suffer on in earthly fate
The bitter pain of agony hate,
Might but they stop and here forgive
Would break the bonds to breathe and live
And find that God in goodness brings
A chance for change, the hope of wings
To rest in Him, and self to die
And so become a butterfly.”
― Karen Kingsbury,