Basil, Beef, and Barley Soup

Basil, Beef, and Barley Soup Enlarge Image
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6 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
30 mins
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Basil, Beef, and Barley Soup

Ingredients
1
pound boneless sirloin steak
1
tablespoon dried basil, crushed
1
teaspoon black pepper
1/2
teaspoon salt
1
tablespoon vegetable oil
1
cup quick-cooking barley
1
14 1/2 ounce 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)
    Per serving:
  • 506 kcal cal.,
  • 19 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 53 mg chol.,
  • 1014 mg sodium,
  • 55 g carb.,
  • 7 g fiber,
  • 8 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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