Italian Beef and Barley Soup

Name: Italian Beef and Barley Soup
Ingredients: 1 boneless beef top sirloin steak (about 1 1/2 pounds); 1 tablespoon vegetable oil; 4 medium carrots or parsnips, cut into 1/4-inch slices; 1 cup chopped onion; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1/3 cup uncooked pearl barley; 2 cans (about 14 ounces each) beef broth; 1 can (about 14 ounces) diced tomatoes with Italian seasoning

Just imagine coming home to the welcoming aroma of this low-carb soup that has been simmering in the slow cooker all day. Not only is dinner ready to serve, but this cozy dish will warm you up and calm you down after a long day.

Text Size:

Ingredients

1 boneless beef top sirloin steak (about 1 1/2 pounds)
1 tablespoon vegetable oil
4 medium carrots or parsnips, cut into 1/4-inch slices
1 cup chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup uncooked pearl barley
2 cans (about 14 ounces each) beef broth
1 can (about 14 ounces) diced tomatoes with Italian seasoning

Directions

Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

Cover; cook on LOW 8 to 10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.