Friday, October 15, 2010

Beef and Barley Soup (Crock Pot recipe)

Beef and Barley Soup
4 hours HIGH or 7 1/2 LOW

1 lb of chuck steak, trimmed and cut into 1/2 inch pieces
2 medium-size carrots, cut into 1/2 inch pieces
1 large onion, chopped
10 oz mushrooms, thinly sliced
1 tbsp tomato paste
4 cups low-sodium beef broth
1 14.5 oz can petite cut diced tomatoes (undrained)
3/4 tsp dried thyme
3/4 cup barley
1/2 tsp salt
1/2 tsp black pepper

1. Brown meat for about 5 minutes in a skillet. Remove meat and set aside.
2. In the same skillet, cook onions and carrots and cook for another 5 minutes, stirring occasionally. Add mushrooms, cook another 7 minutes, stirring occasionally. Stir in tomato paste and stir constantly for about 2 minutes until well blended.
3. Place vegetable mixture in crock pot, then browned beef. Add broth, tomatoes and thyme.
4. Cook on HIGH 3 hours or LOW 6 1/2 hours.
5. Stir in barley and cook for one additional hour (keep slow cooker on same heat setting)
6. Before serving, add salt and pepper to taste.

Per serving (makes 6 servings) 338 calories, 14 g fat, 22g protein, 30 g carb, 6 g fiber.

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