Grandma’s Beef Barley Soup

Grandma's Beef Barley Soup is a classic featuring healthy whole grain barley!

Yield: 15 servings; 1 cup (250mL) each

Ingredients

• 1 pound stewing beef cubes (or 3 cups/750mL chopped cooked roast beef) 500 g
• 3 tablespoons canola oil, divided 45mL
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 cups chopped carrots 500mL
• 2 cups chopped celery 500mL
• 2 teaspoons dried thyme leaves 10mL
• 2 teaspoons dried parsley 10mL
• 2 bay leaves
• 2 teaspoons dried parsley 10mL
• 8 cups reduced-sodium beef broth 2L
• 1 (28 ounce/796mL) can no-salt-added canned diced tomatoes
• 3/4 cup pearl or pot barley 175mL
• 1/4 teaspoon pepper 1mL

Instructions

1. In a large soup pot, add 1 tablespoon (15 mL) canola oil and beef cubes; cook over medium-high until beef is browned. Remove from pan. (Omit this step if using cooked roast beef.)
2. In the same pot, add remaining 2 tablespoons (30 mL) canola oil, garlic, and onions. Sauté for about 6 to 8 minutes.
3. Add carrots and celery and continue to sauté for another 6 to 8 minutes.
4. Stir in thyme and parsley and cook for an additional 2 minutes.
5. Return beef to pan and add bay leaves, broth, tomatoes, barley and pepper. Bring to a boil. Cover and simmer for about 40 minutes.

Notes

Leftovers keep well in the freezer.

Nutrition

Per serving: Calories 110 Total Fat 3.5g Saturated Fat 0.5g Cholesterol 5mg Carbohydrates 16g Fiber 3g Sugars 3g Protein 5g Sodium 350mg Potassium 159mg

Attribution

Recipe and photo used with permission from: CanolaInfo
Recipe by Patricia Chuey