Beef Barley Vegetable Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Season with salt and pepper before serving.'}

📊 Nutrition Facts

Per serving (10 servings total)

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