Quick Beef & Barley Soup
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.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
1 1/2 starch, 1 vegetable, 1 lean meat