Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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

506 calories; fat 19g; cholesterol 53mg; saturated fat 6g; carbohydrates 55g; mono fat 8g; poly fat 2g; insoluble fiber 7g; sugars 8g; protein 31g; vitamin a 55.9IU; vitamin c 9.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 9.5mg; vitamin b6 0.8mg; folate 44.4mcg; vitamin b12 1.2mcg; sodium 1014mg; potassium 587mg; calcium 121.2mg; iron 4.9mg.