Slow-Cooker Beef and Barley Soup

Makes 6 to 8 servings .

In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds. Set aside.

In a large, nonstick skillet over medium-high, heat the oil until shimmering. Add the onions, tomato paste, thyme and ¼ teaspoon 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.

Season the meat with salt and pepper, then nestle it into the other ingredients in the slow cooker.

Cover and cook on low for 9 to 11 hours, or on high for 5 to 7 hours.

When done, uncover and turn off the heat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and use a spoon to skim off as much fat as possible.

Stir in the parsley, then adjust seasonings. -- The Associated Press