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Photo:Ana Cadena
Ana Cadena
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, about 1 1/2 cups each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 1 1/2 cups each
Yield:
4 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncessirloin steak, trimmed and cut into bite-size pieces½teaspoonfreshly ground pepper, divided4teaspoonsextra-virgin olive oil, divided1medium onion, chopped1 large stalk celery, sliced1large carrot, sliced2tablespoonstomato paste1tablespoonchopped fresh thyme¾cupquick-cooking barley4cupsreduced-sodium beef broth1cupwater¼teaspoonsalt1-2 teaspoons red-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
8ouncessirloin steak, trimmed and cut into bite-size pieces
½teaspoonfreshly ground pepper, divided
4teaspoonsextra-virgin olive oil, divided
1medium onion, chopped
1 large stalk celery, sliced
1large carrot, sliced
2tablespoonstomato paste
1tablespoonchopped fresh thyme
¾cupquick-cooking barley
4cupsreduced-sodium beef broth
1cupwater
¼teaspoonsalt
1-2 teaspoons red-wine vinegar
Directions
Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven 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.
Equipment
Dutch oven
Frequently Asked QuestionsDon’t let the beef in this recipe trick you into thinking it can’t be healthy. Sirloin is one of the leaner cuts of beef. Trimming off the fat makes it even leaner. Beef contains protein, iron and zinc—just to name a few nutrients—and can be a part of a variedheart-healthy diet.No, this recipe is not gluten-free since it contains barley, a gluten-containing grain. For another hearty—but gluten-free—beef soup recipe, try ourPot Roast Soup.You can use flank steak as a substitute, which is a lean and flavorful cut of beef that cooks quickly. You’ll only need 8 ounces of steak for the soup, so reserve the remainder for otherflank steak recipes.If you don’t have fresh thyme on hand, you can use 1 teaspoon of dried thyme instead.Absolutely! Cool the soup completely and refrigerate in an airtight container for up to three days or freeze for up to three months. If the leftover soup gets too thick in the fridge, add a little more broth when you reheat it.No, you don’t need to cook the barley beforehand. We use quick-cooking barley, which is barley that has been parboiled and dried. Quick-cooking barley takes about 15 minutes to cook until tender, making this recipe perfect for an easy weeknight dinner.
Frequently Asked Questions
Don’t let the beef in this recipe trick you into thinking it can’t be healthy. Sirloin is one of the leaner cuts of beef. Trimming off the fat makes it even leaner. Beef contains protein, iron and zinc—just to name a few nutrients—and can be a part of a variedheart-healthy diet.
No, this recipe is not gluten-free since it contains barley, a gluten-containing grain. For another hearty—but gluten-free—beef soup recipe, try ourPot Roast Soup.
You can use flank steak as a substitute, which is a lean and flavorful cut of beef that cooks quickly. You’ll only need 8 ounces of steak for the soup, so reserve the remainder for otherflank steak recipes.
If you don’t have fresh thyme on hand, you can use 1 teaspoon of dried thyme instead.
Absolutely! Cool the soup completely and refrigerate in an airtight container for up to three days or freeze for up to three months. If the leftover soup gets too thick in the fridge, add a little more broth when you reheat it.
No, you don’t need to cook the barley beforehand. We use quick-cooking barley, which is barley that has been parboiled and dried. Quick-cooking barley takes about 15 minutes to cook until tender, making this recipe perfect for an easy weeknight dinner.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)273Calories9gFat29gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
