Healthy Vegetable Beef and Barley Soup


– 1 lb. sirloin steak, trimmed and cubed – 1/2 tsp. pepper – 1/2 tsp. salt – 2 Tbsp. olive oil – 2 cloves garlic, minced – 1 medium yellow onion, diced – 1 c. celery, chopped – 1 c. carrots, chopped – 1/4 c. tomato paste – 1 c. quick-cook barley – 32 oz. carton, beef broth – 1 c. water – 1 tsp. thyme – 1 tsp. garlic powder – 1 tsp. salt – 1/2 tsp. pepper


Step 1

In a large stock pot or Dutch oven, add the olive oil, and heat to medium-high heat. Add sirloin and sprinkle with salt and pepper.

Step 2

Brown the beef until cooked through. Remove beef from pot and place in separate bowl to keep warm.

Step 3

To the hot stock pot, add the garlic, onion, celery and carrots. Saute in pan for 5-7 minutes or until onions are translucent.

Step 4

Add the beef back to the pot, and add the tomato paste, barley, beef broth, water, thyme, garlic powder, salt and pepper.

Step 5

Over medium-high heat, bring to a low boil. Reduce heat to medium-low and simmer for 15 minutes. Serve and enjoy.