Ingredients
1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes3 medium onions, coarsely chopped4 celery ribs, thinly sliced3 medium carrots, halved lengthwise and thinly sliced2 medium potatoes, peeled and cubed2 garlic cloves, minced1 can (46 ounces) tomato juice1 can (28 ounces) diced tomatoes, undrained1 bay leaf1-1/2 teaspoons dried marjoram1-1/2 teaspoons dried thyme1/2 teaspoon salt1/4 teaspoon coarsely ground pepper1/2 cup medium pearl barley
Preparation
In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
