While we’re talking barley this month, Canada Beef let us have their recipe for this super-quick and easy, hearty soup that’s just perfect for those weekday dinners.
2 tsp (10 mL) vegetable oil
1 small onion, diced
1 large clove garlic, minced
1 medium carrot, sliced
1 celery stalk, sliced
Pinch dried thyme leaves
To taste salt and freshly ground pepper
2 tsp (10 mL) tomato paste
½ cup pearl barley
2 ²/ ³ cups (650 mL) beef broth
2 cups (500 mL) water
1 can (398 mL) diced stewed tomatoes
2 cups cubed cooked roast beef
- Heat vegetable oil in a 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, water and stewed tomatoes. Bring to boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 15 minutes.
- Add cooked beef and heat through for about 2 minutes.