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Quick Beef & Barley Soup

  • 40 m
  • 40 m
EatingWell Test Kitchen
“Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.”


    • 8 ounces sirloin steak, trimmed and cut into bite-size pieces
    • ½ 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
    • ¾ cup quick-cooking barley
    • 4 cups reduced-sodium beef broth
    • 1 cup water
    • ¼ teaspoon salt
    • 1-2 teaspoons red-wine vinegar


  • 1 Sprinkle steak with ¼ 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 ¼ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
ALL RIGHTS RESERVED © 2018 Printed From 12/19/2018