Quick Beef & Barley Soup

4 servings, about 1 1/2 cups each Active Time: 40 minutes Total Time: 40 minutes 6 points plus TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months. NUTRITION Per serving: 250 calories; 8 g fat ( 2 g sat , 5 g mono ); 26 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 701 mg sodium; 573 mg potassium. Nutrition Bonus: Vitamin A (65% daily value), Potassium (16% dv), Zinc (15% dv) Carbohydrate Servings: 2 Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat
Quick Beef & Barley Soup
Quick Beef & Barley Soup

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 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

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. 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.

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