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Beef Barley Soup Recipe

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.—Jane McMillan, Dania Beach, Florida

This recipe is:

Diabetic Friendly

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Beef Barley Soup Recipe

Prep: 20 min. Cook: 8-1/2 hours

Yield: 8 Servings

20 510 530

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Directions

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours.
Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 233 calories, 8 g fat (2 g saturated fat), 53 mg cholesterol, 644 mg sodium, 18 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Beef Barley Soup in The Taste of Home Cookbook , p49