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

prep:
30 mins
cook:
30 mins to 35 mins
Servings:
8
Yield:
10 cups
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Ingredients

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Directions

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  • 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; total fat 12g; saturated fat 3g; cholesterol 28mg; sodium 819mg; carbohydrates 23g; fiber 4g; protein 16g; vitamin a 7629IU; vitamin c 11mg; calcium 40mg; iron 3mg.

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