Quick Beef & Barley Soup – We Heart Local BC

Quick Beef & Barley Soup

Quick Beef & Barley Soup

Submitted by: Recipe & photo courtesy of Canada Beef & BC Cattlemen's Association

This hearty soup is easy to make with leftover pot roast or oven roast beef.


  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 large carrot, sliced
  • 1 celery stalk, sliced
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp tomato paste
  • 3/4 cup pearl barley
  • 1 can stewed tomatoes
  • 3 cups 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 cooked beef; heat through, about 2 minutes.

For more recipes, visit Make it Beef

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