Quick Beef and Barley Soup
This hearty soup is easy to make with leftover pot roast or oven roast beef.
15 Minutes
This hearty soup is easy to make with leftover pot roast or oven roast beef.
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
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 Add cooked beef; heat through, about 2 minutes.
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
1 can (540 mL) diced stewed tomatoes
3 cups (750 mL) cubed cooked roast beef
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