Beef Barley Soup

This soup is super easy and really flavorful!  You probably know by now that I love soup, but this is definitely one of my favorites.  I rarely have any leftovers and when I do it is minimal.  I feel really good about everything that went into this soup and to see everyone enjoy it is an even bigger plus!  This is full of lots of veggies and pure goodness.  You can always throw in whatever you have on hand...potatoes, lima beans (I snuck these in with the mixed veggies...shhhhhh), turnips, or whatever else your little heart desires :)

Beef Barley Soup
2 lbs Chuck Roast cubed or Stew Meat
salt, pepper, and garlic powder to taste
oil for browning
1/2 lb baby carrots roughly chopped
3 stalks of celery roughly chopped
1 large onion roughly chopped
1 tsp garlic
salt and pepper to taste
4 cups beef stock
2 TBS worchestire sauce
1/2 cup fresh parsley chopped
1 can stewed tomatoes
1 TBS white sugar
1 tsp thyme
1 tsp basil
1 tsp oregano
1 16oz bag of frozen veggies
1/2 - 1 cup barley (depends on how barley you want it...I am using 3/4 cup)

1. Season meat with salt, pepper, and garlic powder meanwhile heat oil over medium-high heat and add meat once pan is hot.  Brown all sides (about 5 minutes or so) and place in crock pot
2. Add carrots, celery, onion, garlic to skillet and season with salt and pepper.  Saute for about 5 minutes or until veggies are crisp tender.  Pour everything in crock pot (juice and all)
3. Add beef stock, parsley, stewed tomatoes, worchestire sauce, sugar, and spices to crock pot.  Stir to combine and cook on low for 8-10 hours
4. Add barley and frozen veggies about 1 hour before serving.  Taste and add more salt and pepper if needed

You can skip step 1 and 2 if you prefer and go from there, but I like to brown my meat and saute my veggies.  It just makes me happy :) Or you can cook it on the stove top and skip the crock pot.  I would simmer for about 2-3 hours and add the barley in the last 30 minutes to hour.  I used quick cooking barley so if you are using the regular kind then you will want to add the barley about 2-3 before you plan on serving it.  Another good note to take into consideration when using a slow cooker "8 hours meat is tender and 10 hours meat shreds".  I wish I could remember where I read that now, but it seems to hold true from everything I remember.