Spicy Beef and Barley Soup South Beach Friendly Crock Pot
Warm up your kitchen with this hearty and flavorful Spicy Beef and Barley Soup, perfectly crafted for a South Beach-friendly lifestyle and made effortlessly in your crock pot. Tender, lean beef stew meat is slow-cooked to perfection alongside nutty pearl barley, vibrant vegetables like carrots, celery, and jalapeño, and a medley of bold spices, including smoked paprika, cumin, and red pepper flakes. This low-sodium soup delivers a comforting, protein-packed meal with a kick of heat, balanced by the wholesome richness of tomatoes and beef broth. Ideal for meal prep or cozy weeknight dinners, this healthy, one-pot recipe takes only 15 minutes of prep time and is packed with fiber and flavor. Garnish with fresh parsley for a touch of brightness and serve steaming hot to delight your taste buds while staying on track with your wellness goals.
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Recipe Information
Ingredients
- 1 pound lean beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 medium jalapeño, finely chopped
- 0.5 cup pearl barley
- 6 cups low-sodium beef broth
- 1 14.5-ounce can diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Transfer the beef to the crock pot.
In the same skillet, add the chopped onion and garlic, and sauté until fragrant, about 2-3 minutes. Add the onions and garlic to the crock pot.
Add the carrots, celery, and jalapeño to the crock pot, distributing them evenly over the beef.
In a small bowl, mix the tomato paste with a cup of beef broth to dilute. Pour this mixture into the crock pot along with the remaining beef broth.
Add the diced tomatoes (with their juice), pearl barley, cumin, smoked paprika, oregano, red pepper flakes, salt, and black pepper to the crock pot. Stir gently to combine.
Set the crock pot to low and cook for 6-7 hours, or until the beef is tender and the barley is fully cooked. Alternatively, set to high and cook for 3-4 hours.
About 30 minutes before serving, taste the soup and adjust seasoning if needed by adding more salt, pepper, or spices.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
