Beef Barley Soup
Ingredients
- 2 cups water
- ¼ cup uncooked pearl barley
- 1 lb boneless beef sirloin steak or top round steak, cut into 1-inch cubes
- 6 oz mushrooms, sliced (about 2 cups)
- 1 clove garlic, minced
- 4 cups beef broth or 50% less sodium beef broth
- ¼ tsp dried thyme, crushed
- ⅛ tsp ground black pepper
- 2 medium carrots, sliced (about 1 cup)
Instructions
- Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally. Drain the barley well in a colander.
- Cook the beef in a 4-quart saucepan until well browned, stirring often. Pour off any fat.
- Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.
- Stir the broth, thyme, black pepper and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley and cook until the mixture is hot and bubbling.
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