Vegetable Beef Soup

• 1 boneless beef chuck roast (2-1/2 to 3 pounds)
• 4 quarts water
• 1 cup medium pearl barley
• 1-1/2 cups chopped onion
• 1-1/2 cups chopped celery
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1-1/2 cups chopped carrots
• 1 package (16 ounces) frozen mixed vegetables
• 1/4 cup minced fresh parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt

1. Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
2. Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

chuck roast, water, pearl barley, onion, celery, salt, pepper, tomatoes, carrots, mixed vegetables, fresh parsley, basil, thyme, garlic salt

Taken from www.tasteofhome.com/recipes/vegetable-beef-soup/ (may not work)