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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
tablespoon vegetable oil
-
1
cup quick-cooking barley
-
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
-
1
cup packaged peeled fresh baby carrots, bias sliced
-
1
cup lower-sodium beef broth
-
Small fresh basil leaves (optional)
Directions
1. Cut steak into 1/2-inch pieces. In shallow dish combine flour, basil, 1/2 tsp. salt and 1 tsp. black pepper; 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 (do not drain), carrots, beef broth and 3 cups water. Bring to a boiling; reduce heat. Cover and simmer 10 minutes.
3. Ladle into bowls and top with fresh basil. Makes 4 servings.
Nutrition Facts
(Basil, Beef, and Barley Soup)
- Servings Per Recipe 4,
- Calories 506,
- Protein (gm) 31,
- Carbohydrate (gm) 55,
- Fat, total (gm) 19,
- Cholesterol (mg) 53,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 8,
- Vitamin A (IU) 56,
- Vitamin 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 (DV %) 121,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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