There's something so satisfying about a hearty bowl of beef and barley soup--especially when it's one you've made from scratch with reduced-sodium broth and chunks of delicious sirloin steak. This slow-cooker recipe is simple to prepare, serves six, and is a great alternative to canned soup! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from meat. Cut the meat into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker (see Tip), combine the meat, broth, undrained tomatoes, carrots, onions, barley, the water, bay leaf, thyme, and garlic.

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  • Cover and cook on Low for 9 to 11 hours or on High for 4 1/2 to 5 1/2 hours. Remove and discard the bay leaf.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

249 calories; 5 g total fat; 1.5 g saturated fat; 53 mg cholesterol; 461 mg sodium. 685 mg potassium; 21.2 g carbohydrates; 4.4 g fiber; 6 g sugar; 28.4 g protein; 4590 IU vitamin a iu; 4 mg vitamin c; 12 mcg folate; 60 mg calcium; 4 mg iron; 54 mg magnesium;