Grandma’s Beef Barley Soup
- 1 lb stewing beef cubes (or 3 cups/750 mL chopped cooked roast beef) 500 g
- 3 Tbsp canola oil, divided 45 mL
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 cups chopped carrots 500 mL
- 2 cups chopped celery 500 mL
- 2 tsp dried thyme leaves 10 mL
- 2 tsp dried parsley 10 mL
- 2 bay leaves
- 8 cups reduced-sodium beef broth 2 L
- 1 can (28 oz/796 mL) no-salt-added canned diced tomatoes
- 3/4 cup pearl or pot barley 175 mL
- 1/4 tsp pepper 1 mL
- 1. In a large soup pot, add 1 Tbsp (15 mL) of 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 same pot, add remaining 2 Tbsp (30 mL) canola oil, garlic, and onions. Sauté for about 6–8 minutes. Add carrots and celery and continue to sauté for another 6–8 minutes. Stir in thyme and parsley and cook for an additional 2 minutes.
- 3. Return beef to pan and add bay leaves, broth, tomatoes, barley, and pepper. Bring to a boil. Cover and simmer for about 40 minutes. Serve. Leftovers keep well in the freezer.
1 cup (250 mL)
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
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