Italian Beef and Barley Soup

Italian Beef and Barley Soup

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.
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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.

Copyright Diabetic Cooking.




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