The Recipes

Steak and Barley Soup

Two nights ago, I cooked a little bit of extra steak.  It's now making an appearance in tonight's dinner - steak and barley soup.  It's a great use-up of leftover ingredients and gives a nice little kick to a staple.  Remember, the steak is seasoned with lots of yummy Mediterranean spices.

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Steak and Barley Soup


- 2 oz. leftover steak, cubed

- 4-5 green beans, cut into 1/2-in. pieces

- 1/5 c. barley

- 1/2 small carrot, peeled and cut into 1/2-in. pieces

- 2 T. onion, diced

- 1 garlic clove, minced

- 1 tsp. dried oregano or marjoram

- 1 1/4 c. beef stock

- salt

- pepper

- blended oil

Heat 1 tsp. of oil in a pot.  Add the onion, carrots and celery.  Season with salt and let them soften for 6-7 minutes, then add in the green beans and barley.  Stir to combine and let them cook for 2 minutes, then stir in the garlic.  Add in the steak, stock and dried herbs.  Season lightly with salt and pepper and let the soup simmer for 30 minutes.

Ladle into a bowl and enjoy!