• 4servings
  • 40minutes
  • 300calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper, divided

  4. 1 pound lean beef top sirloin steak, cut into 1/2-inch cubes

  5. 1 tablespoon canola oil

  6. 2 cups sliced fresh mushrooms

  7. 2 cans (14-1/2 ounces each ) reduced-sodium beef broth

  8. 2 medium carrots, sliced

  9. 1/4 teaspoon garlic powder

  10. 1/4 teaspoon dried thyme

  11. 1/2 cup quick-cooking barley

Instructions Jump to Ingredients ↑

  1. Hearty Beef Barley Soup Recipe photo by Taste of Home In a large resealable plastic bag, combine the flour, salt and 1/8 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat or until the meat is no longer pink. Remove beef and set aside.

  2. In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender. Yield: 4 servings.


Send feedback