It’s a classic soup kind of day!

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
  1. Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
  2. 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.
  3. 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))