Beef & Barley Soup

Beef & Barley Soup

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From: Diabetic Living Magazine

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!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ pounds boneless beef sirloin steak
  • 2 (14 ounce) cans reduced-sodium beef broth
  • 1 (14.5 ounce) can stewed tomatoes
  • 3 medium carrots, cut into ½-inch slices
  • 2 small onions, cut into wedges
  • ½ cup regular barley (not quick-cooking)
  • ½ cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme, crushed
  • 2 cloves garlic, minced


  • Prep

  • Ready In

  1. Trim fat from meat. Cut the meat into ¾-inch pieces. In a 3½- or 4-quart slow cooker (see Tip), combine the meat, broth, undrained tomatoes, carrots, onions, barley, the water, bay leaf, thyme, and garlic.
  2. Cover and cook on Low for 9 to 11 hours or on High for 4½ to 5½ hours. Remove and discard the bay leaf.
  • 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: 3½- or 4-quart slow cooker

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 249 calories; 5 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 28 g protein; 12 mcg folate; 53 mg cholesterol; 6 g sugars; 4,590 IU vitamin A; 4 mg vitamin C; 60 mg calcium; 4 mg iron; 461 mg sodium; 685 mg potassium
  • Nutrition Bonus: Vitamin A (92% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable

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