Hearty Beef Barley Soup

Name: Hearty Beef Barley Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
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

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

In a large resealable plastic bag, combine the flour, salt and 1/8 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat or until the meat is no longer pink. Remove beef and set aside.
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

1-1/4 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.

Originally published as Hearty Beef Barley Soup in Light & Tasty February/March 2004

Reviews

Click stars to rate

Average Rating:

2124arizona

Jul 9, 2017

This recipe is good for you on a cold winter's day.
travel6188

Sep 30, 2014

I have to agree that this tasts just like broth. The first time I made it,I followed the recipe and it definitely needed doctoring up. So the second time I took some suggestions from here and added Worchestershire sauce, basil, bay leaves, and more barley. Helped a little but not enough. I was hoping this would be THE recipe.