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Basil, Beef, and Barley Soup

Makes: 4 servings
Start to Finish 30 mins
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 1/2 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)
  • 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 (g) 44,
  • Cobalamin (Vit. B12) (g) 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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