BEEFY BARLEY SOUP

 

1 lb boneless beef sirloin, cut into bite-size pieces

1 tbsp dried basil

1/4 cup all-purpose flour

1/2 tsp salt

1 tsp freshly ground black pepper

1 tbsp canola oil

1 cup quick-cooking barley

1 can (14 1/2-oz) diced tomatoes with basil, oregano, and garlic (Italian-style)

1 cup peeled baby carrots sliced diagonally

1 cup low-sodium beef broth (or vegetable broth, if you prefer)

3 cups water

2 tbsp fresh chopped parsley for garnish, if desired

In a pie plate combine the basil, flour, salt, and pepper, dredge meat to coat.

Heat the canola oil over medium-high heat in a 4 to 5-quart Dutch oven; add the steak and cook until browned all over. Stir in any remaining flour mixture and continue stirring to avoid scorching. Stir in the tomatoes, including the juice, barley, carrots, broth, and water. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes until the carrots and meat are tender.

Yield: 4 servings

Note: Top each serving with a sprinkle of fresh parsley, if desired.

Note: File Photo