Basil, Beef, and Barley Soup

By nlhartman

Ingredients

• 1 pound boneless sirloin steak
• 1/4 cup all-purpose flour
• 1 tablespoon dried basil, crushed
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup quick-cooking barley
• 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 1 cup packaged peeled fresh baby carrots, bias sliced
• 1 cup lower-sodium beef broth
• 3 cups water
• Small fresh basil leaves (optional)

Preparation

Step 1

Directions

1.
Cut steak into 1/2-inch pieces. In shallow dish combine flour, dried basil, pepper, and salt; add meat and toss to coat.

2.
In 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes, carrots, beef broth, and the water. Bring to a boiling; reduce heat. Cover and simmer for 10 minutes.

3.
Ladle soup into bowls and top with fresh basil, if desired.