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Portobello Beef Barley Soup

Portobello Beef Barley Soup

A deeply savory and satisfying, hearty beef and barley soup full of vegetables in rich stock.

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Serves 4

Prep time 10 minutes

Cook time 1 hour, 10 minutes

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 lb. boneless sirloin steak, cut into 1/2-inch pieces
  • Sale and ground black pepper, to taste
  • 1 1/2 cups diced carrots
  • 1 cup diced yellow onion
  • 8 oz. sliced cremini mushrooms (baby portobellos)
  • 1 tsp. minced garlic
  • 1/2 tsp. dried thyme
  • 1 carton (32 oz.) College Inn® Beef Stock
  • 1 can (14.5 oz.) Contadina® Diced Tomatoes, drained
  • 1/2 cup uncooked pearl barley
  • 1 Tbsp. chopped fresh parsley leaves

Directions

  1. Heat oil in a large saucepan or Dutch oven over high heat. Add steak; season with salt and pepper, and cook 6 to 8 minutes, stirring occasionally, until browned all over. Using a slotted spoon, transfer to a bowl.
  2. Add carrots, celery and onion to pan and cook over medium heat about 5 minutes, stirring occasionally, or until onions are soft. Add mushrooms and cook about 8 minutes until browned. Stir in garlic and thyme and cook 30 seconds.
  3. Return steak to pan and stir in stock, tomatoes and barley. Cover and bring just to a boil over high heat. Reduce heat to low and simmer, covered, 45 minutes until barley is tender. Garnish with parsley before serving.

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