Beef Barley Vegetable Soup

Beef Barley Vegetable Soup 

 "Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy."

 Ingredients 
Original recipe makes 10 servings 

•  1 (3 pound) beef chuck roast
•  1/2 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 
•  4 cubes beef bouillon cube
•  1 tablespoon white sugar 
•  1/4 teaspoon ground black pepper 
•  1 (28 ounce) can chopped stewed tomatoes 
•  salt to taste 
•  ground black pepper to taste 

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.