Quick Beef & Barley Soup Recipe

Name: Quick Beef & Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sirloin steaks, cut into bite-size pieces; 1/2 teaspoon black pepper, divided; 4 teaspoons extra virgin olive oil, divided; 1 medium onion, chopped; 1 stalk celery, sliced; 1 large carrot, sliced; 2 tablespoons tomato paste; 1 tablespoon fresh thyme, chopped; 3/4 cup quick-cooking barley; 4 cups reduced-sodium beef broth; 1 cup water; 1/4 teaspoon salt; 1 -2 teaspoon red wine vinegar

Servings: persons

8 ounces sirloin steaks, cut into bite-size pieces
1/2 teaspoon black pepper, divided
4 teaspoons extra virgin olive oil, divided
1 medium onion, chopped
1 stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon fresh thyme, chopped
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1 -2 teaspoon red wine vinegar

1
Sprinkle steak with 1/4t. pepper. Heat 2t oil in a dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides. Transfer to a bowl.
2
Add the remaining 2t oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes.
3
Add carrot and cook, stirring, for 2 minutes more.
4
Add the tomato paste, and thyme and cook, stirring, until the vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.
5
Add barley, broth, water, salt and the remaining 1/4t pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes more.
6
Return the beef and any accumulated juice to the pot and heat through, 1-2 minutes. Remove from the heat; stir in vinegar to taste.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces sirloin steaks, cut into bite-size pieces, 1/2 teaspoon black pepper, divided, 4 teaspoons extra virgin olive oil, divided, 1 medium onion, chopped, and more.

Yes, Quick Beef & Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Beef & Barley Soup

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