Spicy Beef and Barley Soup

Ingredients

• 2 teaspoons canola oil
• 1 (1 1/2-pound) eye-of-round steak, cut into 1-inch pieces
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 1/2 cups sliced onion
• 2 cups (1/2-inch-thick) slices carrot
• 2 cups sliced mushrooms (about 8 ounces)
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 6 cups fat-free, less-sodium beef broth
• 1/2 cup uncooked pearl barley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 thyme sprig

Preparation

1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle beef evenly on all sides with freshly ground black pepper and salt. Add beef and onion to pan; sauté 5 minutes, turning to brown beef on all sides. Remove beef mixture from pan; place in an electric slow cooker.
2. Add carrot and mushrooms to pan; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes, and thyme sprig to slow cooker; stir well to combine. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 hours. Discard thyme.