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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 433.2
  • Total Fat: 14.9 g
  • Cholesterol: 103.7 mg
  • Sodium: 1,125.1 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 42.0 g

View full nutritional breakdown of Beef and Barley Soup calories by ingredient
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Beef and Barley Soup

Submitted by: LIVELOVELAUGH-

Introduction

made in a crockpot. This is so tasty!! made in a crockpot. This is so tasty!!
Number of Servings: 6

Ingredients

    2 Tbsp canola oil
    1 1/2 onions, chopped
    8 oz package sliced mushrooms, fresh
    1 1/2 lb. lean beef stew meat, cut into 1/2" pieces
    4 cups canned beef broth
    2 carrots, chopped
    1 28 oz can diced tomatoes w/juice
    1 Tbsp worcestershire sauce
    1 tsp dried thyme
    1/2 tsp garlic powder
    2/3 cup pearl barley
    1 tsp salt
    1/2 tsp pepper

Directions

Warm 1 Tbsp. canola oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring frequently, until vegetables have softened slightly and mushrooms have released their water, about 7 minutes. Scrape vegetables into slow cooker. Warm remaining 1 Tbsp canola oil in same skillet. Add beef and cook, stirring, about 5 minutes, until meat is browned on all sides (if skillet is too small, cook beef in batches, adding more oil if needed). Scrape beef into slow cooker. Pour 1 cup of broth into skillet and stir with a wooden spoon to scrape up any browned bits on bottom of pan. Pour broth from skillet, remaining broth, carrots, tomatoes, worcestershire sauce, thyme, garlic powder, barley and salt into slow cooker. Stir, cover and cook on low until meat is tender, 6 to 7 hours. (note: sodium can be cut down if you use low-sodium beef broth...this recipe is listed with regular beef broth)

Number of Servings: 6

Recipe submitted by SparkPeople user LADYDUNN.






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