Slow Cooker Beef Barley Soup

Classic Tossed Salad
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Ingredients

  • 1½ lb boneless lean beef, cubed
  • 3 Tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 3 (10.5-oz) cans beef broth
  • 6 cups water
  • 4 stalks celery, chopped
  • 6 carrots, chopped
  • 6 green onions, chopped
  • ½ cup chopped fresh parsley
  • 1 cup barley
  • 1 tsp dried thyme

Instructions

  1. In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Side Dish Ingredients

  • 1 cup blanched slivered almonds
  • 2 Tbsp sesame seeds
  • 1 head romaine lettuce, torn into bite-size pieces
  • 1 head red leaf lettuce, torn into bite-size pieces
  • 1 (8-oz) pkg crumbled feta cheese
  • 1 (4-oz) can sliced black olives
  • 1 cup cherry tomatoes, halved
  • 1 red onion, halved and thinly sliced
  • 6 fresh mushrooms, sliced
  • ¼ cup grated Romano cheese
  • 1 (8-oz) bottle Italian salad dressing

Side Dish Instructions

  1. Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
  2. In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Nutritional Information

Main Side Total
Servings 10 12
Calories
306
204
510
Fat (g) 18 16 34
Sat. Fat (g) 6 5 11
Protein (g) 17 7 24
Carb (g) 20 9 29
Fiber (g) 5 3 8
Sodium (mg) 615 639 1254

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