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Basil, Beef, and Barley Soup
Ingredients
- 1 pound boneless sirloin steak
- 1/4 cup all-purpose flour
- 1 tablespoon dried basil, crushed
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup quick-cooking barley
- 1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 1 cup packaged peeled fresh baby carrots, bias sliced
- 1 cup lower-sodium beef broth
- 3 cups water
- Small fresh basil leaves (optional)
Directions
1. Cut steak into 1/2-inch pieces. In shallow dish combine flour, dried basil, pepper, and salt; add meat and toss to coat.
2. In 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes, carrots, beef broth, and the water. Bring to a boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle soup into bowls and top with fresh basil, if desired.
Nutrition Facts
(Basil, Beef, and Barley Soup)
- Servings Per Recipe 4,
- cal. (kcal) 506,
- Fat, total (g) 19,
- chol. (mg) 53,
- sat. fat (g) 6,
- carb. (g) 55,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 7,
- sugar (g) 8,
- pro. (g) 31,
- vit. A (IU) 56,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1014,
- Potassium (mg) 587,
- calcium (mg) 121,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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