Beef Barley Vegetable Soup

We freeze it at times. It's not the same as fresh but still very good. If you are not sure if you like it frozen, freeze a small portion and taste it before freezing a large batch. Can also be cooked in a crock pot.

Ingredients:

• 3 lb. chuck roast, trimmed/cut; bite size pieces or stewing beef
• 1/2 cup barley, rinsed
• (2) 15-oz. stewed tomatoes, chopped
• (3) medium onions, diced
• (1/2) head cabbage, chopped
• (3) ribs celery, sliced
• (3) medium white potatoes, diced
• (3) carrots, diced
• large rutabaga or (3) small turnips, cubed
• large yam, cubed
• 10 oz. pkg. frozen succotash
• 10 oz. pkg. frozen vegetable mix
• low salt beef broth/bouillon, optional
• 2 Tbsp. cider vinegar

Directions:

Cover meat with water and bring to a slow boil in large stock pot; cover. Skim water of fat. Add stewed tomatoes and barley; simmer for half-hour.

Add cabbage, simmer until almost done. Add remaining vegetables. Add more liquid if needed using broth/bouillon. Season with salt and pepper to taste. Simmer; covered, for 1 to 1 1/2 hours or until vegetables are tender. Add cider vinegar towards end of cooking time.

Suggestions:

If using beef bouillon, add water accordingly.

All vegetables can be cooked slightly to speed cooking time. I combine all the fresh vegetables with some water and slightly cook in the microwave. I do the same with the frozen vegetables. Add the extra liquid to the soup.

Or roast fresh vegetables and meat at 400 degrees F for about 30 minutes before adding. Slightly cook frozen vegetables.

Add extra vegetables for a "stoup".

Source: My Mom's recipe.

By mkymlp from NE PA

Related: Vegetable Beef Soup Recipes

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