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Hearty Beef Barley Soup
My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Virginia
Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, divided
- 1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
- 1 tablespoon canola oil
- 2 cups sliced fresh mushrooms
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 2 medium carrots, sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 cup quick-cooking barley
Directions
- 1. In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside.
- 2. In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.
Nutrition Facts
1-1/4 cups: 306 calories, 9g fat (2g saturated fat), 50mg cholesterol, 748mg sodium, 25g carbohydrate (3g sugars, 5g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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