Hearty, thick, rich–this is just how a winter soup should be.
The meat and carrots become tender yet retain their texture, and the kale offers freshness.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high.
Transfer the beef to a 5- to 6-quart slow cooker.
Transfer to the slow cooker.
Pour over the beef mixture in the slow cooker.
Stir the stock, tomatoes, and pesto into the slow cooker.
Cover; cook on HIGH 2 hours.
Stir in the kale and salt.
Ladle the soup into bowls, and serve hot.
In Step 2, pour the hot wine mixture over the beef mixture in the pot.
In Step 3, stir the stock, tomatoes, and pesto into the pot.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [More] 2 hours.
Stir in the barley.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [More] until the beef and barley are tender, about 2 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
