Basil, Beef, and Barley Soup

Fall and winter call for warm, comforting, and flavorful foods. This dish fits the bill perfectly, plus it can be made in 30 minutes!

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4.0 by 9 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Basil, Beef, and Barley Soup

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.
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Nutrition Facts (Basil, Beef, and Barley Soup)

  • Per serving:
  • 506 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 53 mg chol. ,
  • 1014 mg sodium ,
  • 55 g carb. ,
  • 7 g fiber ,
  • 8 g sugar ,
  • 31 g pro.
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Reviews (1)

9 Ratings
1435 Days Ago
I used much less basil and added more broth, and this was delicious. My guests asked for the recipe.

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