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Beef Barley Vegetable Soup

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Beef Barley Vegetable Soup 0 Picture

Ingredients

  • 3 lb. beef chuck roast
  • 1/2 cup barley
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp basil
  • 2 Tbsp olive oil
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 1 onion chopped
  • 1 16 oz. pkg. frozen green beans
  • or fresh green beans
  • 6 to 8 cups of beef stock
  • 1 28 oz. can chopped stewed or diced
  • tomatoes
  • 1/4 tsp pepper
  • Salt to taste

Details

Level of difficulty Average

Preparation

Step 1

Brown meat and put in crockpot to cook until tender ( about 10 hours on high). Add a bay leaf, garlic and seasonings. Add barley the last 1/2 hour of cooking. Remove meat and chop into small pieces. Discard the bay leaf. Set beef, stock and barley aside.

Step 2

Heat oil in a large stockpot over medium-high heat. Sauté carrots, celery, onion and green beans until tender. Add beef stock, pepper, tomatoes, beef/barley mixture. Bring to a boil, reduce heat and simmer 10 - 20 minutes. Season with salt to taste.

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