Beef and Barley Soup

Beef and Barley Soup
Makes 6
Prep 15 m
Cook 21 m


  1. 1 of 1 Heat 2 tbsp vegetable oil in a large pot over high. Add 1 lb sirloin, trimmed and cut into 3/4-inch chunks, and brown 1 minute on each side. Remove to a bowl with a slotted spoon. Reduce heat to medium. Add 3 peeled and sliced carrots, 2 trimmed and sliced celery ribs, 3 peeled and sliced parsnips and 1 chopped onion. Cook, stirring, 5 minutes. Add 2 cans (14.5 oz each) low-sodium beef broth, 2 cups water and 1/2 tsp dried thyme. Increase heat to high and bring to a boil. Add 1 cup quick-cook barley and reduce heat to medium. Cook 12 minutes or as per pkg instructions. Stir in beef and any accumulated juices, 1/2 tsp salt and 1/4 tsp pepper. Cook 2 minutes and serve.
Nutrition Information for Beef and Barley Soup
Servings Per Recipe: 6
Per Serving: 7 g fiber, 735 mg sodium, 39 g carb., 21 g pro., 8 g Fat, total, 310 kcal cal.