This main-dish soup, seasoned with fresh herbs and red wine, is quick to make because it uses fast-cooking beef tenderloin.

Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
60 mins
Servings:
8
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, brown half of the meat in hot oil over medium-high heat; remove meat from Dutch oven. Add remaining meat, carrot, celery, onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.

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  • Stir in beef stock, tomato puree, wine, dried thyme, if using, coriander, black pepper, and salt. Bring to boiling; stir in barley. Reduce heat. Cook, covered, for 20 to 25 minutes or until meat and vegetables are tender. Stir in parsley, basil, and fresh thyme, if using. Makes 8 servings (10 cups).

Nutrition Facts

265 calories; fat 12g; cholesterol 28mg; saturated fat 3g; carbohydrates 23g; insoluble fiber 4g; protein 16g; vitamin a 7628.7IU; vitamin c 10.6mg; sodium 819mg; calcium 40.4mg; iron 2.9mg.
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