Italian Beef and Barley Soup

Italian Beef and Barley Soup

Italian Beef and Barley Soup

Prep Time 20 minutes

Cook Time 8 to 10 hours


Makes 6 servings


1 boneless beef top sirloin steak (about 1-1/2 pounds)
1 tablespoon vegetable oil
4 medium carrots or parsnips, cut into 1/4-inch slices
1 cup chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup pearl barley
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes with Italian seasoning, undrained


  1. Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
  2. Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and meat. Pour broth and tomatoes with juice over meat.
  3. Cover; cook on LOW 8 to 10 hours or until beef is tender.


Choose pearl barley rather than quick-cooking barley, because it will stand up to long cooking.

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