First off….if you can…go vote on your favorite 3 projects over at the Crafting with the stars contest! It starts today and you have 48 hours to vote. Remember it is anyomous ….so I can’t tell you which one is mine ;) Just vote for your top 3…thanks! And I will keep the link up on the sidebar of the blog so you can just click to get there….or click right here (Crafting with the Stars). Ok…onto the soup….
Oh I love soup season!! Here is a new one I tried…it was a fan favorite. Nice thing about it…it is filling, healthy, another way to have beef, and all you really need with it is a good salad. Win, win!
lb. boneless sirloin steak
cup all-purpose flour
Tbsp. dried basil, crushed
Tbsp. vegetable oil
cup quick-cooking barley
14.5-oz. can diced tomatoes with basil, garlic, and oregano
cup packaged peeled fresh baby carrots, bias sliced
cup lower-sodium beef broth
Small fresh basil leaves (optional)
Cut steak into 1/2-inch pieces. In shallow dish combine flour, basil, 1/2 tsp. salt and 1 tsp. black pepper; add meat and toss to coat.
2. In 4-to 5-quart Dutch oven, heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes (do not drain), carrots, beef broth and 3 cups water. Bring to a boiling; reduce heat. Cover and simmer 10 minutes.
3. Ladle into bowls and top with fresh basil. Makes 4 servings.