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Beef & Barley Soup
4 h 50 m
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!”
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
1Trim 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.
2Cover 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.