Beef Barley Vegetable Soup

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  100g

• Barley

  Pearled, raw

  ½ cup or 100g

• Bay

  Castella

  100g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Onions

  Sweet, raw

  1 onion or 331g

• Mixed vegetables

  Frozen, cooked, boiled, drained, with salt

  16 oz or 454g

• Water

  Plain, clean water

  4 cup or 947g

• Beef Bouillon Cubes

  Kroger

  4 cube or 16g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tomatoes

  Red, ripe, cooked, stewed

  28 oz or 794g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

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.
3. (source: https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/)