Options

Format:
Include:
PRINT
Spicy Beef and Barley Soup

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

Cooking Light NOVEMBER 2007

  • Yield: 6 servings (serving size: 1 2/3 cups)

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

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.

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.

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
advertisement

Go to Full Version of

Spicy Beef and Barley Soup Recipe

advertisement