Diabetic Cooking

Italian Beef and Barley Soup



  • 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


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.

Nutrition Facts Per Serving:

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