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!

Basil, Beef, and Barley Soup
Photo: Andy Lyons
Total Time:
30 mins


  • 1 pound boneless sirloin steak

  • ¼ cup all-purpose flour

  • 1 tablespoon dried basil, crushed

  • 1 teaspoon black pepper

  • ½ teaspoon salt

  • 1 tablespoon vegetable oil

  • 1 cup quick-cooking barley

  • 1 14.5 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 cup water

  • Small fresh basil leaves (optional)


  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 (per serving)

506 Calories
19g Fat
55g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 506
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1014mg 44%
Total Carbohydrate 55g 20%
Total Sugars 8g
Protein 31g
Vitamin C 9.4mg 47%
Calcium 121.2mg 9%
Iron 4.9mg 27%
Potassium 587mg 12%
Folate, total 44.4mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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