Quick Beef and Barley Soup
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Quick Beef and Barley Soup
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Serving: 9
This hearty soup is easy to make with leftover pot roast or oven roast beef.
Ingredients
1 tbsp (15 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 EACH, large carrot and stalk celery, sliced
½ tsp (2 mL) dried thyme leaves
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) tomato paste
¾ cup (175 mL) pearl barley
4 cups (1 L) beef broth
1 can (540 mL) diced stewed tomatoes
3 cups (750 mL) cubed cooked roast beef
Directions
Heat vegetable oil in large pot. Add onion, garlic, carrot, celery, thyme, salt and pepper. Cook over medium-high heat to soften, about 2 minutes.
Add tomato paste, stirring to coat vegetables. Add barley, beef broth, 3 cups (750 mL) water and stewed tomatoes. Bring to boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 15 minutes.
Add cooked beef; heat through, about 2 minutes. Serve with crusty bread and a green salad.
- Category: Soups
- Method: Cold Weather, Comfort Foods, Cook Once Eat Twice, In Season - Fall/Winter, Meals for 1 or 2, Meals in 30 Minutes
