Quick Beef and Barley Soup - Canadian Beef | Canada Beef

Quick Beef and Barley Soup

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Quick Beef and Barley Soup

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

  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Serving: 9


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


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.

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