Name: Quick Beef and Barley Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Ingredients

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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

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Instructions

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.
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.
Add Add cooked beef; heat through, about 2 minutes.