Quick-cooking barley and sirloin helps get this beef-and-barley soup on the table in a snapand it doubles easily.
Serve with crusty bread and a glass of malbec.
Heat 2 teaspoons oil in a Dutch oven over medium heat.
Photo:Ana Cadena
Add the steak and cook, stirring often, until browned on all sides, about 2 minutes.
Transfer to a bowl.
Add carrot and cook, stirring, for 2 minutes more.
Ana Cadena
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.
Ana Cadena
Remove from the heat; stir in vinegar to taste.
Sirloin is one of the leaner cuts of beef.
Trimming off the fat makes it even leaner.
Ana Cadena
No, this recipe is not gluten-free since it contains barley, a gluten-containing grain.
For another heartybut gluten-freebeef soup recipe, try our Pot Roast Soup.
If you don’t have fresh thyme on hand, you could use 1 teaspoon of dried thyme instead.
Ana Cadena
No, you don’t need to cook the barley beforehand.
We use quick-cooking barley, which is barley that has been parboiled and dried.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
