Barley Beef Soup

Image credit: Getty image

Ingredients:

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 maggi cube

1 tablespoon white sugar

1/4 teaspoon ground black pepper

1 (28 ounce) can chopped stewed tomatoes

Salt to taste

Directions:

1. In a slow cooker, cook chuck roast until very tender (usually, time 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. Sauté carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef, maggi cubes, sugar, 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.