Baddis Vegetable Beef Barley Soup

Submitted by RBaddis

"This is my grandmother's soup recipe. I remember when I was a kid having this soup. I always loved it. This soup is very hearty . When ever I make a roast and have left overs I make this soup. This soup is very easy to prepare. Mostly it is just adding ingredients into either a crock pot or soup pot. I like to use the medium barley because I think it holds up better than the quick cooking barley. You can feel free to use either."

 

• Ready In: 4hrs
• Ingredients: 13
• Serves: 10-12

ingredients

• 2 lbs chuck roast
• 1 1⁄2 lbs hamburger
• 1⁄2 - 1 cup barley
• 1 quart crushed tomatoes
• 30 ounces cut green beans, undrained
• 30 ounces yellow beans, undrained
• 29 ounces sweet peas, undrained
• 10 3⁄4 ounces condensed tomato soup
• 2 cups carrots, 1/2-inch thick
• 1 cup celery, 1/2-inch thick
• 1⁄2 sweet onion, diced
• 2 -3 tablespoons olive oil
• salt and pepper

directions

1. Prepare roast. When finished set aside to cool so you can shed the meat into the soup.
2. In a large skillet add oil, onion, celery, carrots cook until carrots start to soften. Add hamburger, cook until done. Drain fat and discard.
3. In a a separate pan cook the barley according to the directions on the box.
4. In a large soup pot or crock pot add all of the remaining ingredients. Take the cooled roast and shred into bite size pieces. Add the roast, burger, barley.
5. Heat through and salt and pepper to taste.