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

 

Steak & Barley Soup
Steak & Barley Soup
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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