Hearty Winter Soup

beef barley soup

This Beef Barley Soup recipe comes courtesy of Eating Well, one of my very favorite magazines. It has provided me countless recipes and food ideas over many years, and always includes new and informative articles about whole foods, our food system, eating locally and seasonally and much more. It’s worth checking out if you haven’t before.

With the cold of winter pressing in on many of us, soups are a great, hearty and simple meal with good helpings of leftovers. Without too many ingredients, I love this one and hope you do too!

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

PREPARATION
Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large pot over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.

Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.

Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

TIPS & NOTES                                                                                                                Quick-cooking barley is found at regular grocery stores; Here’s a picture of what I have found in the the soup section at the store:

quick cooking barley

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

NUTRITION
Per serving: 250 calories; 8 g fat (2 g sat, 5 g mono); 26 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 701 mg sodium; 573 mg potassium.

Thank you Eating Well Magazine!

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