Beef and Barley Soup

Beef and Barley Soup
Servings: 6 Prep 15 mins Cook 18 mins Cook 7 hrs 30 mins (low) or 4 hours (high)


  • 1 pound 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 ounces white mushrooms, thinly sliced
  • 1 tablespoon tomato paste
  • 4 cups low sodium beef broth
  • 1 14 1/2 ounce can petite cut diced tomatoes (such as Del Monte)
  • 3/4 teaspoon dried thyme
  • 3/4 cup barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Make It

1. In a stovetop-safe 5 to 6-quart slow cooker, place bowl over medium-high heat on stove. Add meat and cook for 5 minutes, stirring occasionally, or until browned on all sides; remove with slotted spoon and set aside.

2. Place carrots and onion in slow cooker bowl and cook for 5 minutes, stirring occasionally, or until browned. Add mushrooms and cook for another 7 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly. Remove bowl from stove and place in slow cooker.

3. Add beef, broth, tomatoes, and 1/2 teaspoon thyme to slow cooker. Cook on HIGH for 4 hours or on LOW for 7-1/2 hours. Stir in barley for last 50 minutes of cooking time. Stir in remaining 1/4 teaspoon thyme, salt and pepper immediately before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 338, Fat, total (g): 14, chol. (mg): 51, sat. fat (g): 6, carb. (g): 30, fiber (g): 6, pro. (g): 22, sodium (mg): 386, Percent Daily Values are based on a 2,000 calorie diet.