Beef and Barley Soup

By lindybug

Ingredients

• 2 Tbsp vegetable oil, divided
• 1 medium onion, diced
• Pinch of thyme
• 1 (32 oz) pkg beef broth
• 1 bay leaf
• 1/2 cup quick cooking barley
• 1 lb sirloin steak, cut into bite size pieces
• 1 (16 oz) bag frozen mixed vegetables

Details

Servings 3

Preparation

Step 1

In large saucepan, heat 1 Tbsp oil over medium heat. Add onion and thyme, cover pan and reduce heat to low. Cook until onion is soft, about 6 min. Add broth, bay leaf and barley; bring to a boil, reduce heat and simmer, covered until barley is tender, about 15 min.

Meanwhile, heat remaining oil in skillet over high heat. Add half the beef and cook stirring occasionally until browned. Using a slotted spoon, transfer to a bowl. Add remaining beef to skillet and cook to brown. When barley is tender, add beef and vegetables to soup and cook 5 min more, until vegetables are tender.