Steak Tomato and Smoked Paprika Soup. A terrifically tasty way to use leftover grilled steak but well worth cooking steak especially for this hearty soup.
Sear the steak for 3-4 minutes on each side. Let the steaks rest for at least 10 minutes.
Cut across the grain in very thin slices. Set aside.
Toss together the carrots, tomatoes, garlic red onion and olive oil. Season with salt and pepper.
Roast in a shallow baking dish for about 40 minutes at 350 degrees F.
Transfer to a 3-4 quart saucepan and add the beef stock, thyme, barley, salt, pepper, nutmeg, garlic and smoked paprika.
Simmer stock, thyme, nutmeg, salt, pepper, garlic, smoked paprika and barley together over medium low heat for about 30 minutes or until the barley is fully cooked and the vegetables are fork tender.
Stir occasionally to make sure the barley does not stick to the bottom of the pot.
Add several slices of the steak to the bottom of each individual serving bowl, ladel the hot soup over the meat and serve with a garnish of chopped green onion.
Recipe Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Facts
Steak Tomato and Smoked Paprika Soup
Amount Per Serving (1 serving)
Calories 327Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 60mg20%
Sodium 542mg24%
Potassium 1036mg30%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 5g6%
Protein 22g44%
Vitamin A 6795IU136%
Vitamin C 12.4mg15%
Calcium 67mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.