Quick Beef & Barley Soup

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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.

 Quick Beef & Barley Soup
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 3 days or freeze for up to 3 months.

  2. 4 servings, about 1 1/2 cups each

  3. 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.

  4. 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.

  5. 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.


Nutritional Facts

Servings
4
Per serving
Calories
250
Carbohydrates
29g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
17g
Cholesterol
26mg
Dietary Fiber
5g
Potassium
573mg
Sodium
701mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
1 lean meat
Carbohydrate Servings
2
Vitamin A (65% daily value)
Potassium (16% dv)
Zinc (15% dv)

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