Spicy Beef and Barley Soup

Ingredients

  • 2 teaspoons canola oil
  • ½ teaspoon crushed red pepper
  • ½ cup chopped red bell pepper
  • ¼ teaspoon salt
  • 2 garlic cloves, minced
  • 1 (1 1/2-pound) eye-of-round steak, cut into 1-inch pieces
  • ½ cup uncooked pearl barley
  • + 8 more ingredients
    • 1 ½ cups sliced onion
    • ¾ teaspoon freshly ground black pepper
    • 2 cups (1/2-inch-thick) slices carrot
    • 2 tablespoons chopped fresh basil
    • 1 thyme sprig
    • 6 cups fat-free, less-sodium beef broth
    • 2 cups sliced mushrooms (about 8 ounces)
    • 1 (14.5-ounce) can diced tomatoes, undrained

Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle beef evenly on all sides with freshly ground black pepper and salt. Add beef and onion to pan; sauté 5 minutes, turning to brown beef on all sides. Remove beef mixture from pan; place in an electric slow cooker. Add carro...

View full recipe at My Recipes

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