Beef and Barley Vegetable Soup
Tastes like it took all day to make, but it's ready in under an hour, thanks to quick-cooking barley and boneless steak.
Prep time: 15 minutes
Cook time: 35 minutes
You Will Need:
2 Tbs. vegetable oil, divided
1 medium onion, diced
1 container (32 oz.) beef broth
1/2 cup quick-cooking barley
1 lb. boneless sirloin steak, cut into bite-size pieces
1/4 tsp. pepper
3 garlic cloves, minced
1 box (10 oz.) frozen mixed vegetables
- In a large saucepan, heat 1 Tbs. of the oil over medium heat. Add onion, cover, and cook until soft, about 8 minutes. Stir in broth, increase heat to high, and bring to a boil. Reduce heat to medium, stir in barley, and cook, covered, for 20 minutes.
- While onion is cooking, season steak with pepper. Heat remaining 1 Tbs. oil in a large skillet over high heat. Add half of the steak, and cook until browned, about 3 minutes. Transfer cooked steak to a bowl and set aside. Add remaining steak to skillet and cook until browned, then add garlic and cook 1 minute more.
- When barley is cooked, stir steak and frozen vegetables into soup. Simmer 5 minutes. Makes 8 cups.
Nutrition per cup: 225 cal; 15g protein; 12g fat; 14g carb; 19mg calcium; 3g fiber.