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Basil, Beef, and Barley Soup

Makes: 4 servings

Start to Finish 30 mins

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 (�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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