What could be better on a cold day that a nice hot bowl of soup? One of our favourites is an old classic – Beef and Barley soup. It’s full of flavour, stocked with veggies, protein and ‘stick to your ribs’ barley. This recipe serves 8…or 2 meals for 4, 4 meals for 2…#lotsleftoverforlunch!
Beef and Barley Soup
You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.
| 1 tbsp (15 mL) | vegetable oil |
| 1 lb (500 g) | Beef Stewing Cubes, trimmed |
| 6 cup (1.5 L) | vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes) |
| ¼ cup (50 mL) | pot or pearl barley |
| 1 | can (10 oz/284 mL) beef broth |
| ¼ tsp (1 mL) | EACH dried thyme, dillweed and pepper |
| 1 | bay leaf |
- Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
- Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
- Discard bay leaf before serving.
Nutritional Information
Per Serving (Calories 173, Protein 15 g, Fat 6 g, Carbohydrates 15 g, Source of iron (13% DV) and excellent source of zinc (39% DV))