Vegetable Beef Barley Soup

Image : http://www.flickr.com

A really great soup for any occasion, vegetable beef barley soup is full of fiber protein, carbohydrates, vitamins and minerals. In addition to being really good for you, this is an amazing tasting soup of the day may at any time during use. This soup is a meal in itself, offering perfect served with bread and salad or as an accompaniment to a sandwich or dinner.

Despite the long list of ingredients, this is a very simple dish to prepare. L 'Beef and barley are to bring in a crock pot and slowly for the tastes and tender cut of beef cooked more difficult. The simplicity of the recipe for frozen vegetables. These beans can be stored for your favorite fresh vegetables, like cauliflower, broccoli, corn, e. Most large supermarkets sell beef broth in a 4-cup package. Replace any of these products for store bought or homemade beef soup for cold water and beef stock cube and bringSoup, a whole new level.

Cook's Notes: beef broth true substitute for beef broth and water and 1 pound of your favorite fresh vegetables to frozen vegetables, if desired.

Vegetable Beef Barley Soup

Ingredients:
1 (3 pound) Beef Chuck Roast
1 / 2 cup of barley
1 bay leaf
2 tablespoons canola or vegetable oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz)Package frozen mixed vegetables
4 cups cold water
4 cubes beef bouillon cube
1 tablespoon white sugar
1 / 4 teaspoon freshly ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
Ground black pepper to taste

Preparation:

1. Add to crockpot roast beef. Cover up to 4 hours.

2. Add to crockpot barley and bay leaf. Continue cooking 1 hour.

3. Remove the roast beef, cool for 15 minutes.Cut roast into small bite-sized pieces.

4. Discard bay leaf.

5. Place the pieces of meat, meat broth, and barley aside.

6. Add the canola oil in large soup pot. Heat over medium heat.

7. Sauté the carrots, chopped celery, onion and tender crisp vegetables.

8. Add cold water, beef bouillon cubes, white sugar, freshly ground black pepper, stewed tomatoes, chopped, beef broth and the mixture of barley

9. Bring to a soupcook. Reduce heat and let simmer for 15 minutes.

Beef Barley Vegetable Soup

Image : http://www.flickr.com

A truly great soup for every occasion, beef barley vegetable soup is packed with protein, carbohydrates, vitamins, minerals and fiber. Aside from being really good for you, this is an amazing tasting soup that can be served at any time during the day. This soup is a meal by itself, perfect served with bread and salad, or as a side to a sandwich or dinner offering.

Despite the long list of ingredients, this is a fairly easy dish to prepare. The beef roast and barley are slow cooked in a crock pot to bring out the flavors and tenderize the tougher cut of beef. For convenience, the recipe calls for frozen mixed vegetables. These can be swapped out for your favorite fresh vegetables such as cauliflower, broccoli, corn, and green beans. Most supermarkets sell great beef broth in 4-cup packages. Substitute one of these fine store bought products or homemade beef stock for the cold water and beef bouillon cubes and take this soup to a whole new level.

Cooks Notes: Substitute real beef stock for the water and beef bouillon, and 1 pound of your favorite fresh vegetables for the frozen mixed vegetables, if desired.

Beef Barley Vegetable Soup

Ingredients:
1 (3 pound) Beef Chuck Roast
1/2 cup Barley
1 Bay Leaf
2 tablespoons Canola or Vegetable Oil
3 Carrots, chopped
3 stalks Celery, chopped
1 Onion, chopped
1 (16 ounces) package Frozen Mixed Vegetables
4 cups Cold Water
4 cubes Beef Bouillon Cube
1 tablespoon White Sugar
1/4 teaspoon Fresh Ground Black Pepper
1 (28 ounces) can chopped Stewed Tomatoes
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add beef chuck roast to crockpot. Cover and cook on HIGH for 4 hours.

2. Add barley and bay leaf to crockpot. Continue cooking 1 hour.

3. Remove the beef roast, cool for 15 minutes. Cut roast into small bite-size pieces.

4. Discard bay leaf.

5. Set the beef pieces, beef broth, and barley aside.

6. Add canola oil to large stock pot. Heat over medium-high heat.

7. Sauté chopped carrots, chopped celery, chopped onion, and mixed vegetables until crisp tender.

8. Add cold water, beef bouillon cubes, white sugar, fresh ground black pepper, chopped stewed tomatoes, and beef, broth, and barley mixture

9. Bring soup to a boil. Reduce heat to low and simmer 15 minutes.