Ingredients for Beef And Barley Soup Crock Pot
- 1 (28 ounce) can whole peeled tomatoes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/4 teaspoon salt, plus more to taste
- freshly ground black pepper, to taste
- 1/2 cup red wine (optional)
- 4 cups beef broth
- 2 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped green cabbage
- 2 tablespoons soy sauce
- 1 cup pearl barley
- 1 1/2 lbs beef stew meat, cut into 1 inch cubes
- 1/4 cup fresh parsley, chopped
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How to Make Beef And Barley Soup Crock Pot
- Puree 28 ounces (1 can) of tomatoes in a food processor.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 large onion (chopped), 1.5 lbs beef stew meat (cut into 1-inch cubes), 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1/4 teaspoon of salt.
- Sauté for 10-15 minutes, until the beef is browned.
- Stir in 1/2 cup of red wine (optional).
- Transfer the beef mixture to your slow cooker.
- Stir in the pureed tomatoes, 4 cups of beef broth, 2 cups of vegetable broth, 1 cup chopped carrots, 1 cup chopped green cabbage, 2 tablespoons of soy sauce, and 1 cup of pearl barley.
- Season generously with salt and pepper to taste.
- Cook on low for 9-11 hours, or until the beef is fork-tender and the barley is cooked through.
- Stir in 1/4 cup of fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
43g
Fat
81g
Carbs
8g
