Quick Beef and Barley Soup

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junio 28, 2015

This hearty soup is easy to make with leftover pot roast or oven roast beef.
[timer length=15]15 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 15 mins

  • 15 mins

    15 mins

    30 mins

  • Productos: 9 Cup Servings

Instrucciones

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 Add cooked beef; heat through, about 2 minutes.

Ingredientes

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

1 can (540 mL) diced stewed tomatoes

3 cups (750 mL) cubed cooked roast beef

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