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Slow Cooker Beef Barley Soup

Featured in the Honolulu Star-Advertiser on January 15, 2014.

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Ingredients:

Slow Cooker Beef Barley Soup

  • 1 pound lean stew meat, visible fat discarded
  • 3 1/2 cups low-sodium beef broth
  • 1/2 cup water
  • 1 medium green bell pepper, seeded and diced
  • 2/3 cup chopped onion
  • 2/3 cup frozen whole-kernel corn, thawed
  • 2/3 cup frozen cut (not chopped) broccoli
  • 1/2 cup sliced carrot
  • 1 cube (1 teaspoon) salt-free beef bouillon
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/3 cup uncooked quick-cooking barley

Directions:

  1. In the slow cooker, stir together all ingredients except the barley.
  2. Cook, covered, on low for 6 to 7 hours or on high for 2 1/2 to 3 1/2 hours until beef is tender.
  3. Quickly stir in the barley and recover.
  4. Cook for 15 minutes on low, or until the barley is tender.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
260 calories, 5 g fat, 2 g saturated fat, 80 mg cholesterol, 650 mg sodium, 23 g carbohydrate, 5 g fiber, 5 g sugar, 30 g protein

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