Slow-cooker beef and barley soup
28-ounce can diced tomatoes
2 tablespoons vegetable oil
3 medium yellow onions, minced
1/4 cup tomato paste
1 tablespoon minced fresh thyme, or 1 teaspoon dried
1/2 cup dry red wine
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
2 carrots, peeled and cut into 1/2-inch pieces
1/3 cup soy sauce
1/4 cup pearl barley
2 pounds blade steak, trimmed and cut into 1/2-inch pieces
Ground black pepper
1/4 cup minced fresh parsley
In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.
In a large, non-stick skillet over medium-high, heat the oil until shimmering. Add the onions, tomato paste, thyme and 1/4 teaspoon of salt. Saute until the onions are softened and lightly browned, about 10 to 12 minutes.
Stir in the wine, using a spoon to scrape up any browned bits.
Transfer the mixture to the slow cooker, then stir in the processed tomatoes, both broths, carrots, soy sauce and barley.