Quick Beef and Barley Soup

This hearty soup is easy to make with leftover pot roast or oven roast beef.

RatingDifficultyBeginner

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Yields9 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 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

1

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.

2

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.

3

Add cooked beef; heat through, about 2 minutes. Serve with crusty bread and a green salad.

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

1

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.

2

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.

3

Add cooked beef; heat through, about 2 minutes. Serve with crusty bread and a green salad.

Quick Beef and Barley Soup
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