Rating: 4.4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Soups Special Issue April 2016

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total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

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

Nutrition Facts

273 calories; protein 19.7g; carbohydrates 28.6g; dietary fiber 4.6g; sugars 4.2g; fat 9g; saturated fat 2g; cholesterol 29.6mg; vitamin a iu 3231.6IU; vitamin c 6.3mg; folate 19.8mcg; calcium 43.8mg; iron 1.7mg; magnesium 23.9mg; potassium 647mg; sodium 331.6mg; thiamin 0.1mg.
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