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


Recipe Summary

20 mins
4 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1 1/2 cups
249 calories; protein 28.4g; carbohydrates 21.2g; dietary fiber 4.4g; sugars 5.7g; fat 5g; saturated fat 1.5g; cholesterol 53.5mg; vitamin a iu 4589.6IU; vitamin c 4.1mg; folate 12.1mcg; calcium 59.8mg; iron 3.5mg; magnesium 54mg; potassium 684.8mg; sodium 461.2mg.

3 lean protein, 1 starch, 1 vegetable