Here's a simple and scrumptuous beef & barley soup recipe I made for Michael's family last weekend. I like this recipe because the veggies can be chopped ahead and the soup comes together very quickly, say, after work when you have a houseful of hungry people waiting on dinner. It goes well with crusty bread and a glass of red wine.
Quick & Easy Beef & Barley Soup
(this is a double version of the original recipe I found from www.eatingwell.com)
Ingredients:
- 16 oz. sirloin steak, trimmed and cut into bite-size pieces
- 1 t. ground black pepper
- 3 T. olive oil, divided
- 1 T. minced garlic
- 1 large onion, chopped
- 2 large celery stalks, sliced
- 2 large carrots, sliced (I used some leftover carrot chips from a previous recipe)
- 1 c. tomato sauce
- 1 T. dried thyme
- 1 1/2 c. cooked barley
- 2 cartons (8 c.) beef stock
- 1/2 t. salt
- 1/4 c. red wine vinegar
Directions:
1. Cut steak into bite-size pieces. Sprinkle with 1/2 t. black pepper. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Add the steak and cook until browned on all sides, about 3-4 minutes. Transfer to a bowl and set aside.
2. Add the remaining oil, onion, garlic and celery to the pot. Cook until slightly softened, about 2 minutes. Add the carrot and cook 2 minutes more.
3. Stir tomato sauce and thyme into the veggies, cook 1-2 minutes.
4. Add barley, broth, salt and remaining pepper; bring to simmer. Reduce heat and simmer 10-15 minutes. Return beef to the pot and heat through, about 1-2 minutes. Remove from heat and stir in vinegar. Serve warm with a good crusty bread.
soup is 6 pts per 1.5 c. serving (does not include bread)
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