Slow Cooker Spicy Beef & Barley Soup

Ingredients

~2 lbs Lean Beef Stew Meat
2 tbs Extra Virgin Olive Oil (EVOO)
1 1/2 cups (raw) Pearl Barley
64 oz Reduced Sodium Beef Broth
2 Roma Tomatoes
4 Garlic Cloves
1 tsp Red Pepper Flakes
3/4 tsp Salt
20 turns Fresh Ground Black Peppercorns
~1 cup Diced Carrots
~1 cup Diced Celery
~1 cup Diced White Onion
​~ 1/4 oz Fresh Thyme

Total Time - 6 1/4 hours

Prep Time: 15 minutes
Cook Time: 6 hours

Number of Servings (approx.)

8

Nutrition Info (approx.)

Per Serving
Calories - 345
Carbs (g) - 36
Fat (g) - 8
​Protein (g) - 32

Directions

1). In a skillet over medium heat, saute the stew meat in EVOO for about 5 minutes, until lightly browned.
2). In a blender, blend up beef broth, Roma tomatoes, garlic cloves, red pepper flakes, and salt.
3). Dice carrots, celerey, and white onion (if you did not buy them pre-chopped).
4). In slow cooker, combine the browned beef, blended broth, diced veggies, fresh ground peppercorns, and fresh thyme.
5). Mix ingredients in slow cooker evenly.
6). Cook on low for ~6 hours.
7). Serve up a bowl of the soup and enjoy slowly and mindfully until 80% full.
​8). Store the rest away for another day!