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


Ingredient Checklist


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.

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