ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Slow-Cooked Beef and Barley Soup

Prep time 7 mins
Cook time 3 hrs, 10 mins
Yield 10 (1-cup) servings.

Ingredients

  • 1 1/2 pounds lean boneless round steak, cut into 1-inch pieces
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
  • 2 (14 1/4-ounce) cans no-salt-added beef broth
  • 1 (10-ounce) package frozen mixed vegetables
  • 1 cup water
  • 1 cup frozen chopped onion
  • 2/3 cup pearl barley
  • 1 teaspoon salt-free herb-and-spice blend (Mrs Dash)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Nutrition Information

  • calories 178
  • caloriesfromfat 16 %
  • fat 3.1 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.4 g
  • carbohydrate 17.6 g
  • fiber 3.3 g
  • cholesterol 39 mg
  • iron 0.0 mg
  • sodium 261 mg
  • calcium 0.0 mg

How to Make It

  1. Combine steak, flour, and 1/4 teaspoon salt in a large zip-top plastic bag; shake bag to coat steak.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook until browned on all sides.

  3. Combine steak, tomatoes, and remaining ingredients in a 4-quart electric slow cooker. Cover and cook on high 3 to 3 1/2 hours or on low 8 hours until steak is tender.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook