Beef Barley Vegetable Soup

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 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.