Quick Beef and Barley Soup


I love recipes that are cook once, eat twice. Start by making a Sunday meal of pot roast or oven roast beef. Then, with the leftovers, make this hearty Quick Beef and Barley Soup in just 30 minutes. A perfect weeknight meal when there’s no time to cook!

Quick Beef and Barley Soup
Prep time
Cook time
Total time
Serves: 9 1-cup servings
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 EACH, large carrot and stalk celery, sliced
  • ½ tsp (2 mL) dried thyme leaves
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) freshly ground pepper
  • 1 tbsp (15 mL) tomato paste
  • ¾ cup (175 mL) pearl barley
  • 4 cups (1 L) beef broth
  • 1 can (540 mL) diced stewed tomatoes
  • 3 cups (750 mL) cubed cooked roast beef
  1. Heat vegetable oil in large pot. Add onion, garlic, carrot, celery, thyme, salt and pepper. Cook over medium-high heat to soften, about 2 minutes.
  2. Add tomato paste, stirring to coat vegetables. Add barley, beef broth, 3 cups (750 mL) water and stewed tomatoes. Bring to boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 15 minutes.
  3. Add Add cooked beef; heat through, about 2 minutes.



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