Beef and Barley Vegetable Soup

Beef and Barley Vegetable Soup
Yield: 8 cups Prep 15 mins Cook 35 mins


  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, diced
  • 1 container (32 ounces) beef broth
  • 1/2 cup quick-cooking barley
  • 1 pound boneless sirloin steak, cut into bite-size pieces
  • 1/4 teaspoon pepper
  • 3 cloves garlic, minced
  • 1 box (10 ounces) frozen mixed vegetables

Make It

1. In a large saucepan, heat 1 tablespoon 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.

2. While onion is cooking, season steak with pepper. Heat remaining 1 tablespoon 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.

3. When barley is cooked, stir steak and frozen vegetables into soup. Simmer 5 minutes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 225, Fat, total (g): 12, carb. (g): 14, fiber (g): 3, pro. (g): 15, Percent Daily Values are based on a 2,000 calorie diet.