Steak & Vegetable Soup

Name: Steak & Vegetable Soup
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

13 ingredients

10 steps

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

1

Heat skillet to medium high.
2

Combine flour and chipotle in plastic bag, add beef cubes, and shake to coat.
3

Add oil to skillet, and brown the beef. Usually I do 1/3rd at a time. Dump browned meat into crock pot.
4

Lower skillet heat to medium, and saute the carrots and onion.
5

When onion goes clear, add the mushrooms, and saute until mushrooms look mostly cooked. Dump everything into crockpot, liquid and all.
6

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.
7

Add the frozen mixed vegetables, oregano, and beef broth to the crockpot.
8

When barley time is up, drain and rinse in a colander, and add to crockpot.
9

Add 4 cups of water to crockpot, or however much you would like.
10

Cook in crock pot for 6 hours, on Low temperature.