Quick Beef & Barley Soup

By BClover

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

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

4 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients

*
Preparation

1. 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.
2. 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.
3. 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.

Nutrition

Per serving : 250 Calories; 8 g Fat; 2 g Sat; 5 g Mono; 26 mg Cholesterol; 29 g Carbohydrates; 17 g Protein; 5 g Fiber; 701 mg Sodium; 573 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat
Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.