Steak & Vegetable Soup

READY IN: 7hrs


  • 3
    tablespoons flour
  • 1
    teaspoon ground chipotle chile pepper
  • 1 12
    lbs steak, cheap lowfat cut, cut into 1/2 inch cubes
  • 2
    tablespoons cooking oil
  • 1
    lb mushroom, coarsely sliced
  • 12
    cup baby carrots, sliced
  • 1
    medium white onion, chopped
  • 1 12
    cups frozen mixed vegetables
  • 13
    cup barley
  • 1
    tablespoon fresh oregano
  • 1
    (14 ounce) can beef broth
  • 2
    cups water, for barley cooking
  • 4
    cups water, for soup addition


  • 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.