How to make Beefand Barley Soup
Prep
time: 15 minutes | Cook time: 40 minutes | Serves 8
2 teaspoons extra-virgin olive oil
1½ pounds (680 g) sirloin steak, cut into 1-inch pieces
1 medium onion, chopped
1 celery stalk, chopped
2 large carrots, chopped
1 medium parsnip, peeled and chopped
1 (6-ounce / 170-g) can tomato paste
1 tablespoon dried thyme
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
¾ cup quick-cook barley
2 cups beef broth
2 cups water
¼ cup chopped fresh flat-leaf parsley
1½ pounds (680 g) sirloin steak, cut into 1-inch pieces
1 medium onion, chopped
1 celery stalk, chopped
2 large carrots, chopped
1 medium parsnip, peeled and chopped
1 (6-ounce / 170-g) can tomato paste
1 tablespoon dried thyme
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
¾ cup quick-cook barley
2 cups beef broth
2 cups water
¼ cup chopped fresh flat-leaf parsley
1. In a large stockpot or Dutch oven over medium
heat, heat the olive
oil. Add the sirloin pieces, and brown them on all sides, about 5
minutes. Remove the beef from the pot and set aside.
oil. Add the sirloin pieces, and brown them on all sides, about 5
minutes. Remove the beef from the pot and set aside.
2. Add the
onion, celery, carrots, and parsnip to the pot. Cook until tender, about
5 minutes.
onion, celery, carrots, and parsnip to the pot. Cook until tender, about
5 minutes.
3. Mix in the tomato paste, thyme,
Worcestershire sauce,
and red wine vinegar.
and red wine vinegar.
4. Add the beef and barley
to the pot, and stir
until well coated.
until well coated.
5. Add the broth and water.
6.
Bring the soup to a simmer, reduce the heat to low, and cover and
cook for 30 minutes, or until the barley is soft and the beef is cooked
thoroughly.
7. Serve with the fresh parsley sprinkled on top.
Per
Serving (1 cup)
calories: 289; fat: 13g ; protein: 20g ; carbs: 23g ; fiber: 5g ; sugar: 5g ; sodium: 288mg
calories: 289; fat: 13g ; protein: 20g ; carbs: 23g ; fiber: 5g ; sugar: 5g ; sodium: 288mg
