The Deen Bros. Lighter Beef and Barley Vegetable Soup
By Deen Brothers
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Difficulty: Easy
Prep time: 20 min
Cook time: 1 hour 40 min
Servings: 12
Ingredients
- 1 pound lean boneless beef sirloin
- 2 teaspoons olive oil
- 1/2 pound shiitake mushrooms
- 1/2 pound white button mushrooms
- 1 large leek
- 2 carrots
- 2 ribs celery
- 3 garlic clove s
- 6 cups reduced-sodium beef broth
- 2 cups canned diced tomatoes
- 2 cups fresh
- 2 cups water
- 1/2 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon Paula Deen House Seasoning
- 1/2 pound fresh green beans
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and cook, turning occasionally, until browned, 5 – 6 minutes. Transfer to a bowl.
Add the oil to the Dutch oven and heat over medium-high heat. Add the mushrooms, leek, carrots, celery, and garlic and cook, stirring occasionally, until tender, about 8 minutes. Add the broth, tomatoes, okra, water, barley, Worcestershire, and House seasoning; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the beef is tender, about 1 hour 15 minutes. Add the green beans and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Sprinkle with the parsley.
Test Kitchen Tip:
Bobby and Jamie decided to replace some of the starchier veggies in mom’s recipe with high-fiber pearl barley instead. You can also use quick-cook barley. Since it is pre-steamed, it cooks in minutes. If you use quick-cook barley, add it 10 minutes before the soup is done.