Steak & Barley Soup
Weight-loss bonus: With about four grams of fat in a two-ounce (60 g) serving, sirloin is one of the leanest red meat options
Best Health magazine, January 2013; Image: Thinkstock
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 cups low sodium beef broth
- 1 cup water
- 1/2 cup pearled barley
- 2 medium parsnips peeled and chopped
- 2 stalks celery thinly sliced
- 2 cups cremini mushrooms sliced
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp canola or grapeseed oil
- 450 g sirloin steak sliced into 1-in. cubes
- 1/3 cup flat-leaf parsley
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large saucepan, combine broth, water, barley, parsnip, celery, mushrooms, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil, reduce heat and simmer, covered, until barley is tender, about 35 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add beef and cook for five minutes or until browned on the outside and slightly pink in the middle. Add beef to barley soup and heat five minutes. Garnish with parsley.
Recipe Notes
Per serving: 382 calories, 30 g protein, 22 g fat (7 g saturated fat), 19 g carbohydrates, 3 g fibre, 59 mg cholesterol, 333 mg sodium
