Survival Food Recipe (Beef Barley Vegetable Soup)

Here is a recipe for Survival Food (Beef Barley Vegetable Soup)

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Directions
1- Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.

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

3- Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.

4- Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to a boil, reduce heat, and simmer for 10 to 20 minutes.

5- Season with salt and pepper before serving.

Ingredients
1 (3 pounds) beef chuck roast

½ cup barley

1 bay leaf

2 tablespoons oil

3 carrots, chopped

3 stalks of celery, chopped

1 onion, chopped

1 (16-ounce) package of frozen mixed vegetables

4 cups water

1 (28-ounce) can of chopped stewed tomatoes

4 cubes beef bouillon cube

1 tablespoon white sugar

¼ teaspoon ground black pepper, or more to taste

salt to taste

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