Tuesday, December 27

Quick Beef & Barley Soup

I love Beef Barley Soup...one of my top favs...
  • 8 ounces sirloin steak, trimmed and cut into bite-size pieces

  • 1/2 teaspoon freshly ground pepper, divided

  • 4 teaspoons extra-virgin olive oil, divided

  • 1 medium onion, chopped

  • 1 large stalk celery, sliced

  • 1 large carrot, sliced

  • 2 tablespoons tomato paste

  • 1 tablespoon chopped fresh thyme

  • 3/4 cup quick-cooking barley

  • 4 cups reduced-sodium beef broth

  • 1 cup water

  • 1/4 teaspoon salt

  • 1-2 teaspoons red-wine vinegar
    1. Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
    2. Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
    3. Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

    Tips & Notes

    • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.


    Per serving: 250 calories; 8 g fat ( 2 g sat , 5 g mono ); 26 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 701 mg sodium; 573 mg potassium.

    Michelle Ballard said...

    I love beef and barley soup.. Can't wait to try this recipe :)

    Michelle said...

    Popped up in my Facebook memories, haven't tried this yet but will be this weekend.. Still sounds wonderful