Quick Beef & Barley Soup

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

PREPARATION

1. 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.


2. 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.


3. 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.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

NUTRITION

Per serving: 250 calories; 8 g fat (2 g sat, 5 g mono); 26 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 701 mg sodium; 573 mg potassium.