Brisket and barley soup

This December 2011 photo shows brisket and barley soup in New York. This dish is from a recipe by Katie Workman. (Todd Coleman via AP)This December 2011 photo shows brisket and barley soup in New York. This dish is from a recipe by Katie Workman. (Todd Coleman via AP)

Servings: 4 to 6

Start to finish: 1 hour

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped carrots

1/2 cup pearl barley

2 cups beef broth

2 cups chopped leftover brisket, plus any chopped cooked vegetables from the brisket

2 cups sauce from cooking the brisket (or 1 cup sauce and 1 extra cup beef broth)

Chopped fresh parsley, for garnish (optional)

Heat the olive oil over medium-high heat in a large saucepan, and saute the onion and carrots for 3 minutes, until slightly softened. Add the barley and saute for 2 more minutes until the barley is nicely coated with the oil and toasty looking.

Add 2 cups beef broth, 2 cups of the brisket sauce (or 1 cup sauce and 1 additional cup beef broth) and two cups of water. Partially cover and bring to a simmer, then reduce the heat to medium low and simmer for 30 to 35 minutes, until the barley is pretty tender.

Turn the heat to high, add the chopped brisket and any chopped cooked carrots or other vegetables that were swimming around in the sauce, and bring to a simmer, uncovered. Return the heat to medium low and let it bubble gently away for 10 more minutes. If you want, add some fresh chopped parsley. Now you have soup.

Nutrition information per serving: 297 calories; 139 calories from fat; 15 g fat (4 g saturated; 0 g trans fats); 52 mg cholesterol; 167 mg sodium; 19 g carbohydrate; 4 g fiber; 2 g sugar; 21 g protein.

Katie Workman, Associated Press