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Beef and Barley Soup

Prep time 5 mins
Cook time 7 hrs
Yield 8 Servings


  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 10 ounces white button mushrooms, sliced
  • 2 pounds lean beef stew meat, cut into 1/2-inch pieces
  • 6 cups canned low-sodium beef broth
  • 2 carrots, chopped
  • 1 28-oz. can diced tomatoes with juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 2/3 cup pearl barley
  • Salt and pepper

Nutrition Information

  • calories 448
  • fat 28 g
  • satfat 10 g
  • protein 26 g
  • carbohydrate 24 g
  • fiber 4 g
  • cholesterol 82 mg
  • sodium 899 mg

How to Make It

  1. Warm 1 Tbsp. vegetable 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. vegetable 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.

  2. 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 1 tsp. salt into slow cooker. Stir, cover and cook on low until meat is tender, 6 to 7 hours. Season with salt and pepper and serve hot.