Beef Barley Vegetable Soup

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy. Recipe yield: 10 servings. 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.