Hearty Barley Beef Soup
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 8 servings.
A big slice of sourdough bread goes great with a bowl of this heart-warming soup that's brimming with beef and barley. --Megan Taylor
Ingredients
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1/4 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon pepper, divided
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2 pounds lean beef top sirloin steak, cut into 1/2-inch cubes
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2 tablespoons canola oil
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4 cups sliced fresh mushrooms
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4 cans (14-1/2 ounces each) reduced-sodium beef broth
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4 medium carrots, sliced
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1/2 teaspoon garlic powder
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1/2 teaspoon dried thyme
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1 cup quick-cooking barley
Directions
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1.
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove and set aside.
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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 until the meat, vegetables and barley are tender.
Nutrition Facts
1 cup: 296 calories, 10g fat (3g saturated fat), 64mg cholesterol, 451mg sodium, 25g carbohydrate (3g sugars, 6g fiber), 27g protein.
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