This is a super season for soup — nothing warms and satisfies on a chilly day better than a great bowl of soup.
The following recipe is an updated version of a classic beef and barley soup, brimming with savory broth, whole-grain barley, vegetables and beef.
Instead of simmering for hours, this soup needs only minutes, given the availability of quick-cooking beef choices, including shoulder-top blade steaks and shoulder-center steak.
This meal-in-a-bowl can be ready in just 30 minutes, start to finish.
Cutting lean beef into strips shortens cooking time; quick-cooking whole-grain barley replaces the longer-cooking variety; and frozen peas and packaged baby carrots are ready to use. The soup also contains plenty of mushrooms and a savory cooking liquid seasoned with onions and garlic.
Quick classic beef barley soup
The preparation and cooking time is 30 minutes.
4 teaspoons vegetable oil
3/4 cup finely chopped onion
2 tablespoons minced garlic
teaspoon dried thyme leaves, crushed
2 14- to 14-ounce cans ready-to-serve beef broth
2 cups water
8 ounces baby carrots (about 13/4 cups)
8 ounces crimini or button mushrooms, cut into quarters (about 3 cups)
1 cup diced red bell pepper
3/4 cup quick-cooking barley
1 pound beef top-sirloin steak, cut 3/4 inch thick, or shoulder-top blade steaks (see note)
Salt and pepper
1 cup frozen peas
Heat 2 teaspoons oil in 4-quart stockpot or saucepan over medium heat until hot.
Add onion, 1 tablespoon garlic and the thyme; cook and stir 3 to 5 minutes or until onion is tender.
Add broth, water, carrots, mushrooms, bell pepper and barley; bring to a boil.
Reduce heat; cover and simmer 10 minutes or until barley and vegetables are tender.
Meanwhile, cut beef steak lengthwise in half, then crosswise into 3/4-inch-thick strips. Toss with remaining 1 tablespoon garlic.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.
Add of beef; stir-fry 3 to 4 minutes for medium-rare to medium doneness.
Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired.
Add frozen peas to broth mixture; cook, uncovered, 2 minutes or until tender. Season with salt, as desired. Place equal amount of beef strips into 4 serving bowls. Ladle equal amount of broth mixture over beef. Makes 4 servings.
Note: 1 pound beef shoulder-center steaks cut 3/4-inch-thick can be substituted.
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