Spicy Beef and Barley Soup

"If you like spicy food, increase the crushed red pepper. If you don't like things hot, just cut back. This is a great dish to come home to on a work night." --Amy Burroughs, Milwaukie, OR

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 32%
  • Fat: 11.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.4g
  • Carbohydrate: 23.3g
  • Fiber: 5.9g
  • Cholesterol: 46mg
  • Iron: 3.2mg
  • Sodium: 725mg
  • Calcium: 63mg

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.
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