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.
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
- 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!