Beef Barley Vegetable Soup

Recipe View Place the beef chuck roast in a slow cooker. Add 2 cups of beef broth. Cook on High until the roast is very tender and easily shredded, about 4 to 5 hours. If you don't have a slow cooker, you can braise it in a Dutch oven in the oven at 325°F (160°C) for about 3 hours.

Recipe View Remove the roast from the slow cooker, reserving the cooking liquid. Shred the beef into bite-sized pieces using two forks. Set the shredded beef and reserved broth aside. Discard any large pieces of fat.

Recipe View If using a slow cooker, transfer cooking liquid to a large stock pot. If using a dutch oven, use the same pot. Heat the olive oil in the stock pot over medium-high heat. Add the carrots, celery, onion, and frozen mixed vegetables. Sauté until the vegetables are slightly softened, about 5 to 7 minutes.

Recipe View Add the remaining 2 cups of beef broth (or water), crushed tomatoes, beef bouillon cubes (if using), brown sugar, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 20 minutes, or until the vegetables are tender and the flavors have melded.

Recipe View Stir in the shredded beef, reserved beef broth, and barley. Simmer for another 30 minutes, or until the barley is tender and the soup has thickened slightly. If the soup becomes too thick, add a little more beef broth or water to reach your desired consistency.

Recipe View Taste and adjust seasoning with sea salt and pepper as needed. Remember that the beef broth and bouillon cubes can be salty, so add salt gradually.

Recipe View Serve hot, garnished with fresh parsley, if desired. Enjoy with a side of crusty bread or a dollop of sour cream or yogurt.