Ingredients
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3 tablespoons vegetable oil
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1 ½ pounds boneless lean beef, cubed
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2 teaspoons garlic powder
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1 teaspoon salt
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1 teaspoon ground black pepper
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6 cups water, divided
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3 (10.5 ounce) cans beef broth
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6 medium carrots, chopped
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6 medium green onions, chopped
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4 stalks celery, chopped
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1 cup barley
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½ cup chopped fresh parsley
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1 teaspoon dried thyme
Directions
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Gather the ingredients.
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Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
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Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
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Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
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Stir in thyme just before serving.
Cook’s Note
I usually make this soup with leftover boneless beef short ribs.
Nutrition Facts (per serving)
| 306 | Calories |
| 18g | Fat |
| 20g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 306 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 6g | 31% |
| Cholesterol 46mg | 15% |
| Sodium 615mg | 27% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 17g | 33% |
| Vitamin C 9mg | 10% |
| Calcium 56mg | 4% |
| Iron 3mg | 16% |
| Potassium 566mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
