Spicy Beef and Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you like spicy food, increase the crushed red pepper. If you don't like things hot, just cut back. This is a great dish to come home to on a work night. -Amy Burroughs, Milwaukie, OR Ingredients:
2 teaspoons canola oil |
1 (1 1/2-pound) eye-of-round steak, cut into 1-inch pieces |
3/4 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 1/2 cups sliced onion |
2 cups (1/2-inch-thick) slices carrot |
2 cups sliced mushrooms (about 8 ounces) |
1/2 cup chopped red bell pepper |
2 garlic cloves, minced |
6 cups fat-free, less-sodium beef broth |
1/2 cup uncooked pearl barley |
2 tablespoons chopped fresh basil |
1/2 teaspoon crushed red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1 thyme sprig |
Directions:
1. 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.
2. Add carrot and mushrooms to pan; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes, and thyme sprig to slow cooker; stir well to combine. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 hours. Discard thyme.
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