Beef and Barley Soup

By á-94276

Ingredients

• 2 tablespoons vegetable oil
• 1 pound sirloin steak, trimmed and cut into 3/4-inch chunks
• 3 carrots, peeled and sliced
• 2 ribs celery, trimmed and sliced
• 3 parsnips, peeled and sliced
• 1 medium onion, chopped
• 2 low-sodium beef broth
• 1/2 14 1/2 - ounce can dried thyme
• 1 cup quick-cook barley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Adapted from familycircle.com

Preparation

Step 1

Heat oil in a large pot over high heat. Add beef and brown 1 minute. Turn and brown another minute. Remove to a bowl with a slotted spoon.
Reduce heat under pot to medium. Add carrots, celery, parsnips and onion. Cook, stirring, 5 minutes. Add broth, 2 cups water and the dried thyme. Increase heat to high and bring to a boil.
Add barley and reduce heat to medium. Cook 12 minutes or as per package instructions. Stir in beef and any accumulated juices, salt and pepper. Cook 2 minutes and serve.