Slowcooker Italian Beef and Barley Vegetable Soup

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Disclaimer: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

You guys, I’m always on the hunt for easy meals I can serve to my family. But I’m also super conscious about trying to make sure they contain a variety of protein and produce to make it a healthy meal also.

That’s what I love about this Italian Beef and Barley Soup. It’s got a variety of vegetables, lean beef sirloin and the whole grain barley that makes it a nutritious choice for dinner. It’s a thick soup that’s almost more like a stew and my family loves it. The best part is it requires a little prep up front and then I throw everything in my slow cooker and let it do its thing. This is especially nice on Sundays when we like to hang out as a family going into Houston or just lying on the couch watching some Texans football! And I’m often catching up on other household duties like laundry (because it never ends, am I right?) so at the end of the day, it’s great just to be able to dish it up and know that there’s very little clean up too! After a busy week, autumn Sundays seem to be our day to catch up, relax and just enjoy each other’s company with a family meal.

Here’s my recipe for the Italian Beef and Barley Soup so that you can give it a try yourself:

Slowcooker Italian Beef and Barley Vegetable Soup

Slowcooker Italian Beef and Barley Vegetable Soup is the perfect comfort food! It' delicious and nutritious with lean beef, whole grains and vegetables too!

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Course: Soup

Cuisine: American

Keyword: Slowcooker Italian Beef and Barley Vegetable Soup

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 8 servings

Calories: 206kcal

Author: Brenda Thompson

Ingredients

• 1  1/2 pounds beef top sirloin steak cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 1/2 cups carrots peeled and sliced (about 4 medium)
• 1 cup onion chopped
• 1 cup green bell pepper chopped
• 1 teaspoon dried Italian herb blend
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt optional
• 1/2 cup pearl barley
• 32 ounces beef broth
• 2 cups water
• 14.5 ounce can diced tomatoes undrained

Instructions

• In a medium to large skillet, heat oil over medium-high heat. Brown beef on all sides. Set aside.
• In a 5-6 quart slow cooker, add carrots, onions, bell peppers, dried herbs and spices, barley, broth, water and tomatoes.  Add browned beef and stir to combine.
• Cover; cook on LOW 8 to 10 hours.
• Makes 6-8 servings.

Nutrition

Serving: 1.5cups | Calories: 206kcal | Carbohydrates: 17g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 710mg | Potassium: 635mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4140IU | Vitamin C: 22.7mg | Calcium: 68mg | Iron: 2.8mg

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