You are here

Beef and Barley Soup

Beef and Barley Soup

Nutrition Facts
  • cal. (kcal) 310
  • Makes: 6 servings
  • Start to Finish: 30 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 6 people

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

Directions

  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.
  2. 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.
  3. 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.

Nutrition Information for Beef and Barley Soup

Servings Per Recipe: 6
PER SERVING: 310 cal., 8 g total fat (2 g sat. fat), 28 mg chol., 735 mg sodium, 39 g carb. (7 g fiber), 21 g pro.

Love it? Share now!

Comments

Loading comments...