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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Basil, Beef, and Barley Soup
Directions
- Cut steak into 1/2-inch pieces. In shallow dish combine flour, dried basil, pepper, and salt; add meat and toss to coat.
- 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.
- Ladle soup into bowls and top with fresh basil, if desired.
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)
Gail Schmitt
1848 Days Ago
I used much less basil and added more broth, and this was delicious. My guests asked for the recipe.