Beef and Barley Soup

Trying to eat better means expanding the grains that are used. I have always absolutely loved barley. This soup is amazingly delicious. It is super quick and is cooked all in one pot - who doesn't love an easy dinner clean up? Give this soup a shot - especially if you're experiencing temperatures that are less than your age. It's 16 degrees here this morning - thank goodness I have my soup packed and ready to go. 

Ingredients

8 ounces sirloin steak, trimmed and cut into bite-size pieces

1/2 teaspoon freshly ground pepper, divided

4 teaspoons extra-virgin olive oil, divided

1 medium onion, chopped

1 large stalk celery, sliced

1 large carrot, sliced

2 tablespoons tomato paste

1 tablespoon chopped fresh thyme

3/4 cup quick-cooking barley

4 cups reduced-sodium beef broth

1 cup water

1/4 teaspoon salt

1-2 teaspoons red-wine vinegar

Directions

Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.

Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.

  

Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

Source: EatingWell