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Beef Barley Soup

Beef Barley Soup

Ingredients

1 tbsp (15 mL) canola oil
½ cup (125 mL) chopped carrot
½ cup (125 mL) sliced celery
1 small onion, chopped
3 (284 mL) cans beef broth
3 (284 mL) cans water
2 cups (500 mL) chopped cooked roast beef
1 (398 mL) can diced tomatoes
1 cup (250 mL) quick cooking barley *
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
1 tsp (5 mL) dried thyme
1 bay leaf

In a large pot or Dutch oven, heat oil. Sauté carrots, celery and onion for 5 minutes until onion is transparent. Add broth, water, roast beef, tomatoes, barley and seasonings. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally.

*Substitute ½ cup (125 mL) regular pearl or pot barley and simmer for 1 hour.

Makes 10 to 12 servings.

Nutritional Information (per serving):

Calories: 117
Protein: 11 g
Carbohydrate: 11 g
Fibre: 2 g
Sugars: 2 g
Fat: 3.5 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 23 mg
Sodium: 664 mg
Potassium: 145 mg