Beef & Barley Soup

By lawyks

Ingredients

• 1 lb. boneless sirloin steak
• 1/4 c. all purpose flour
• 1 tbsp dried basil, crushed
• 1 tbsp vegetable oil
• 1 cup quick-cooking barley
• 1 14.5 oz can diced tomatoes with basil, garlic & oregano
• 1 cup pkg peeled baby carrots, bias sliced
• 1 c. lower-sodium beef broth
• small basil leaves

Preparation

Step 1

Cut steak into ½ in. pieces. In shallow dish combine flour, basil, ½ tsp salt, & 1 tsp. pepper; add meat and toss to coat.

In 4 qt Dutch oven, heat oil over med. Heat. Add steak, cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes (do not drain), carrots, beef broth & 3 c. water

Bring to boiling, reduce heat. Cover & simmer 10 minutes

Ladle into bowls & top w/ fresh basil