Steak & Vegetable Soup
Ready In: 7 hrs
Serves: 8
Ingredients
- 3 tablespoons flour
- 1 teaspoon ground chipotle chile pepper
- 1 1⁄2 lbs steak, cheap lowfat cut, cut into 1/2 inch cubes
- 2 tablespoons cooking oil
- 1 lb mushroom, coarsely sliced
- 1⁄2 cup baby carrots, sliced
- 1 medium white onion, chopped
- 1 1⁄2 cups frozen mixed vegetables
- 1⁄3 cup barley
- 1 tablespoon fresh oregano
- 1 (14 ounce) can beef broth
- 2 cups water, for barley cooking
- 4 cups water, for soup addition
Directions
- Heat skillet to medium high.
- Combine flour and chipotle in plastic bag, add beef cubes, and shake to coat.
- Add oil to skillet, and brown the beef. Usually I do 1/3rd at a time. Dump browned meat into crock pot.
- Lower skillet heat to medium, and saute the carrots and onion.
- When onion goes clear, add the mushrooms, and saute until mushrooms look mostly cooked. Dump everything into crockpot, liquid and all.
- Add barley and 2 cups of water to the skillet. Bring to a boil, cover, and set to low temperature to simmer. Set timer for 25 minutes for when it will be mostly done.
- Add the frozen mixed vegetables, oregano, and beef broth to the crockpot.
- When barley time is up, drain and rinse in a colander, and add to crockpot.
- Add 4 cups of water to crockpot, or however much you would like.
- Cook in crock pot for 6 hours, on Low temperature.
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