Vegetable beef soup

Name: Vegetable beef soup
Total time: 60 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb pot roast; 4 c beef broth; Salt & pepper; 1 onion, diced; 2 russet potatoes, peeled & cubed; 1 bag frozen mixed vegetables; 1 can tomato soup + 1 can water; 15 oz diced tomatoes w/ herbs; 1/3 c quick-cook barley

Firl Family Recipes @firl

Leverett, MA

Vegetable beef soup

Firl Family Recipes @firl

Saved

Ingredients

6 + 1 mins

8 servings

2 lbpot roast
4 cbeef broth
Salt & pepper
1onion, diced
2russet potatoes, peeled & cubed
1 bagfrozen mixed vegetables
1 cantomato soup + 1 can water
15 ozdiced tomatoes w/ herbs
1/3 cquick-cook barley

Saved

Steps

6 + 1 mins

1

Put pot roast and 1 cup of broth in slow cooker. Season meat with salt and pepper.
2

Cook on HIGH for 6 hours or LOW for 9 hours. Remove beef to cool when ready to start the soup.
3

In a big pot, saute onions in a bit of olive oil. Add everything else except the barley to the pot and bring to a boil.
4

Chop or shred beef and add to pot. Reduce to a simmer, cover and cook about 25 minutes.
5

When potatoes are almost done, add barley and simmer another 10 minutes.