Who doesn’t love the smell of homemade soup wafting through the kitchen on a cold winter evening? Nutritious barley, hearty beef and colorful veggies combine to make this soup recipe one worth adding to your favorites. Pearl barley is an ancient grain known as a delicious source of dietary fiber, and is the perfect complement to mushrooms and beef. This low-calorie soup will become a family favorite, as it’s just as convenient as it is delicious. Throw the ingredients in a slow cooker and a few hours later you’ve got the perfect dinner dish!
Time:
4-8 hours
Serves: 4
Serving size:
Ingredients:
Instructions:
- While chopping vegetables, prepare beef broth. In a large pot, dissolve 6 3/4 teaspoons (equal to 2 tablespoons + 1/4 teaspoon) beef broth powder in 6 cups of boiling water. Set aside.
- In a large skillet, heat 2 teaspoons of the oil over medium-high heat.
- Dry off the meat with paper towels and lightly sprinkle with salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total.
- Transfer to a 5 or 6 quart slow cooker.
- Add the remaining 2 teaspoons of oil to the skillet. Add the onion and saute until the onion begins to soften, roughly four minutes. Stir frequently. Add the garlic and cook for another minute.
- Move the mixture from the skillet into the slow cooker.
- Add the carrots, celery, mushrooms, broth, tomatoes, barley and thyme to the slow cooker and stir to mix well.
- Cover and cook on high for 4 hours or low for 6 to 8 hours. Season to taste with salt and pepper. Serve warm with a sprinkling of parsley, if desired.
Nutrition facts (per serving):