Beef, Barley & Vegetable Soup

3 pounds beef chuck roast
1/2 cup barley
1 bay leaf
2 tbs oil
3 carrots, chopped
1 onion, chopped
1 (16-oz) pkg. frozen mixed veggies
4 cups water
2 cubes beef bouillon
1 tbs sugar
salt & pepper to taste

1. In a slow cooker, cook roast until very tender (usually 4-5 hours on high). Add barley & bay leaf during the last hour of cooking.

2. Remove meat and chop into bite-size pieces. Discard bay leaf. Set beef, broth & barley aside.

3. Heat oil in a large stock pot over medium high heat. Saute carrots, celery, onion & frozen veggies until tender.

4. Add water, bouillon cubes, sugar, 1/4 tsp pepper & beef/barley mixture. Bring to a boil, reduce heat & simmer 10-20 minutes. Season with additional salt & pepper to taste.

• Try this w/ mushrooms added