Classic Beef Barley Soup

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Snappy Grains Beef Barley Soup

  • 8 oz sirloin steak, trimmed and cut into bite-size pieces
  • ½ tsp freshly ground pepper, divided
  • 4 tsps extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 1 large stalk celery, sliced
  • 1 large carrot, sliced
  • 2 tbsp tomato paste
  • 1 tbsp chopped fresh thyme
  • ¾ cup Snappy Grains
  • 4 cups reduced-sodium beef broth
  • 1 cup water
  • ¼ tsp salt
  • 1-2 tsp red-wine vinegar


1. Sprinkle steak with ¼ 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 Snappy Grains, broth, water, salt and the remaining ¼ teaspoon of 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.

Serves: 4

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

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