Vegetable Beef Barley Soup

A wonderful hearty soup during the cold weather. Be sure not to use stewing beef, which takes much longer to cook to become tender.

1. Put the beef and flour in a bowl and toss to coat. Lightly coat a skillet with cooking spray and set over medium heat. Sauté the beef until browned on all sides, about 3 minutes. Set aside.

2. Heat the oil in a large, nonstick pot and set over medium heat. Add the garlic, onion, carrots and mushrooms and sauté until tender, about 10 minutes.

3. Add the parsnip, potato, stock, barley dried thyme (if using) and seared beef. Bring to a boil, then reduce the heat to low and simmer, covered, for about 35 to 40 minutes or until the barley and potato are tender.

4. Add more stock if the soup is too thick, and season with salt and pepper. Serve in bowls, and garnish with parsley.

6 oz sirloin beef (round or tip), diced
3 Tbsp all-purpose flour
1 Tbsp vegetable oil
2 tsp finely chopped garlic
1 1/2 cups diced onion
3/4 cup diced carrots
2 cups sliced button mushrooms
1/2 cup diced parsnip
1/2 cup diced potato
7 cups beef stock
1/4 cup pearl barley
1 tsp dried thyme (optional)
pinch of salt and pepper
2 Tbsp chopped parsley

Nutritional Analysis per Serving

Calories 166
Protein 11 g
Fat 4.3 g
Saturated Fat 0.7 g
Carbohydrates 21 g
Cholesterol 23 mg
Sodium 640 mg
Fiber 3.5 g

Prep Time: 15 minutes
Cook Time: 50 minutes

Make Ahead: Prepare up to a day in advance and reheat gently before serving.

Serves 6

Nutrition Watch:Parsley is a good source of folic acid, one of the most important B vitamins.