Beef and Barley Soup
Yields8 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Beef Stewing Cubes, trimmed
6 cup (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)
¼ cup (50 mL) pot or pearl barley
1 can (10 oz/284 mL) beef broth
¼ tsp (1 mL) dried thyme
¼ tsp (1 mL) dillweed
¼ tsp (1 mL) pepper
1 bay leaf
Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
Discard bay leaf before serving.
- Amount Per Serving
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 15g5%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.