Hearty Beef Barley Soup
Hearty Beef Barley Soup requires roughly 40 minutes from start to finish. Watching your figure? This dairy free recipe has 315 calories, 32g of protein, and 9g of fat per serving. This recipe serves 4 and costs $2.66 per serving. Several people really liked this soup. It is perfect for Winter. This recipe from Taste of Home requires fresh mushrooms, flour, canolan oil, and quick cooking barley. 345 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is great. Similar recipes include Hearty Beef and Barley Stew, Hearty Chicken Barley Soup, and Hearty lamb & barley soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 tablespoon canola oil
2 medium carrots, sliced
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
2 cups sliced fresh mushrooms
1/4 teaspoon garlic powder
1/4 teaspoon pepper, divided
1/2 cup quick-cooking barley
1/2 teaspoon salt
Equipment:
ziploc bags
dutch oven
frying pan
Cooking instruction summary:
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. Yield: 4 servings. Originally published as Hearty Beef Barley Soup in Light & TastyFebruary/March 2004, p37 Nutritional Facts One serving (1-1/4 cups) equals 300 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 782 mg sodium, 26 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large resealable plastic bag, combine the flour, salt and 1/8 teaspoon pepper.
2. 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.
3. Remove beef and set aside.
4. In the same pan, saute mushrooms until tender.
5. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil.
6. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender.
Nutrition Information:
covered percent of daily need
