Quick Beef and Barley Soup

Yield: Serves 5-6

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


  1. 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.
  2. 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.
  3. Add cooked beef and heat through for about 2 minutes.

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