Quick Beef and Barley Soup
2fat
1protein
1starch
1vegetable
We love this Beef and Barley recipe! Adding barley to your soup gives you a serving of heart healthy whole grains and fiber, sure to keep you full.
1 cup
30 minutesIngredients
2 servings
- Sirloin steak, trimmed and cut into 1-inch pieces8 ounces
- Freshly ground pepper1/4 teaspoon
- Extra virgin olive oil1/4 teaspoon
- Medium onion, chopped1 onion
- Large stalk celery, sliced1 stalk
- Large carrot, sliced1 carrot
- Tomato paste2 tablespoon
- Chopped fresh thyme1 tablespoon
- Quick-cooking barley3/4 cup
- Reduced-sodium beef broth4 cup
- Water1 cup
- Salt1/4 teaspoon
- Red-wine vinegar2 teaspoon
Directions
- 1Sprinkle steak with ¼ tsp pepper. Heat 2 tsp oil in a Dutch oven over med heat.
- 2Add the steak and cook, stirring often, until browned on all sides, ~2 minutes. Transfer to a bowl.
- 3dd the remaining 2 tsp oil, onion, and celery to the pot and cook, stirring, until beginning to soften, ~2 minutes.
- 4Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cool, until the vegetables are beginning to brown, ~1-2 minutes.
- 5dd barley, broth, water, salt and remaining ¼ tsp pepper; bring to a simmer. Cook until barley is tender, ~15 minutes.
- 6Return the beef to the pot and heat through, 1-2 minutes. Stir in vinegar to taste.
