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Description
Traditional beef barley soup uses tough cuts of meat that take all day to simmer into submission. In this rich and hearty weeknight version, tender steak is sauteed briefly to form a flavorful base for sauteed vegetables. Dried mushrooms and fresh thyme amp up the beefy flavor. Quick-cooking barley adds texture and fiber. The homey soup is even better the next day, but reheat leftovers only briefly so the steak stays tender. The recipe, which makes 7 1/2 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 0.5 oz. dried mushrooms
- 1 cup boiling water
- 1 onion
- 1 large carrot
- 2 celery stalks
- 3 garlic cloves
- 1 New York strip steak (about 12 oz.)
- 1 tsp. salt (divided)
- 1/2 tsp. black pepper
- 2 Tbsp. extra-virgin olive oil (divided)
- 2 Tbsp. tomato paste
- 3 tsp. fresh thyme leaves (chopped, divided; plus whole thyme leaves for serving)
- 1 qt. beef broth
- 1/2 cup quick-cooking barley
Directions
- Break up dried mushrooms into small pieces and place in a small heatproof bowl with boiling water. Set aside to soak about 15 minutes while you prepare other ingredients.
- Chop onion and carrot and thinly slice celery; set aside. Mince garlic and set aside.
- Pat steak dry with paper towels. Trim off fat and any tough connective tissue and discard. Cut steak into 1/2-inch pieces and season with 1/2 tsp. salt and the pepper.
NutritionView More
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| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1460mg61% |
| Potassium430mg12% |
| Protein5g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C10% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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