Beef, Mushroom and Barley Soup
- Yield 4 servings
A hearty, filling beef soup, that's loaded is fiber, for the cold winter nights.
You can use quick-cooking barley here to save time, but we like the chewiness of whole barley. You can find it next to the rice in supermarkets. Toss in some greens at the end for a splash of color.
- 1/2 pound sirloin steak, cut into 1 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 (12-ounce) package mushrooms, coarsely chopped
- 1/2 cup uncooked barley
- 1 (10 1/2-ounce) can fat-free, reduced-sodium beef broth
- 5 cups water
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped Swiss chard (optional)
- Heat oil in a large pot over medium heat. Add beef and sauté until brown. Add onion and carrots; cook, mixing occasionally, until onion is softened, about 7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and mushrooms are tender, about 8 minutes.
- Add barley, broth, water, salt and pepper; stir to combine. Cover and bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender. Stir in Swiss chard, if using, and cook 5 minutes. Makes about 6 cups.
—Recipe by Jean Kressy