Beef & Barley Soup

Clock Icon 2.5 hours |
Servings: 4 |
Prep: 30 minutes |
Cook: 120 minutes

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 lb (500 g) beef stewing cubes, trimmed
  • Season salt and pepper, to tastes
  • 6 cups (1.5 L) Peak of the Market vegetables, cut in small pieces (i.e.: onions, carrots, rutabaga, and/or potatoes)
  • 1/2 cup (125 mL) pot or pearl barley
  • 1-900 mL Low sodium beef broth tetra pack
  • 1/2 cup (125 mL) prepared tomato sauce
  • 1 Tbsp (25 mL) fresh thyme and dill, (1/4 tsp (1 mL) each if using dried herbs)
  • 1 bay leaf
  • 1 tsp (5 mL) salt
  • 1/4 tsp ( 1 mL) black pepper
  • 4 cup (1 L) water

Method

  1. Heat oil in Dutch oven over medium-high heat; brown beef cubes.
  2. Stir in remaining ingredients.
  3. Add 4 cups (1L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
  4. Discard bay leaf before serving.

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