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