Don't let the beef in this recipe trick you into thinking it can't be healthy. Sirloin is one of the leaner cuts of beef. Trimming off the fat makes it even leaner. Beef contains protein, iron and zinc—just to name a few nutrients—and can be a part of a varied heart-healthy diet<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Is this recipe gluten-free?",
"acceptedAnswer": {
"@type": "Answer",
"text": " No, this recipe is not gluten-free since it contains barley, a gluten-containing grain. For another hearty—but gluten-free—beef soup recipe, try our Pot Roast Soup.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Is there a substitute for sirloin steak?",
"acceptedAnswer": {
"@type": "Answer",
"text": " You can use flank steak as a substitute, which is a lean and flavorful cut of beef that cooks quickly. You'll only need 8 ounces of steak for the soup, so reserve the remainder for other flank steak recipes<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Can I use dried thyme instead of fresh?",
"acceptedAnswer": {
"@type": "Answer",
"text": " If you don't have fresh thyme on hand, you can use 1 teaspoon of dried thyme instead.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Can I make beef and barley soup ahead?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Absolutely! Cool the soup completely and refrigerate in an airtight container for up to three days or freeze for up to three months. If the leftover soup gets too thick in the fridge, add a little more broth when you reheat it.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Should you cook barley before adding it to soup?",
"acceptedAnswer": {
"@type": "Answer",
"text": " No, you don't need to cook the barley beforehand. We use quick-cooking barley, which is barley that has been parboiled and dried. Quick-cooking barley takes about 15 minutes to cook until tender, making this recipe perfect for an easy weeknight dinner.
<\/p>"
}
}
]
} ] }
]