Enjoy this simple and flavour packed soup, featuring beef, barley and vegetables. Serve with a crusty baguette for an easy and comforting meal.

Preparation Time:

Cooking Time:

Serves: 6

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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 250 g Ontario Beef Sirloin Steak, cut into cubes
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • 3 cloves garlic, minced
  • 3 fresh Ontario Thyme Sprigs (or 1/2 tsp/2 mL dried thyme)
  • 1-1/2 cups (375 mL) diced Ontario Onions
  • 1 cup (250 mL) diced celery (or 1 cup/250 mL Ontario Celeriac/Celery Root)
  • 1 cup (250 mL) diced Ontario Carrots
  • 4 cups (1 L) sodium-reduced beef broth 
  • 2 cups (500 mL) water
  • 1/2 cup (125 mL) pearl barley
  • 2 cups (500 mL) lightly packed, thinly chopped Ontario Cabbage
  • 1-1/2 cups (375 mL) diced Ontario Parsnips
  • Fresh Ontario Thyme Leaves
     

Instructions

In large pot, heat oil over medium-high heat. Pat beef dry with paper towel; sprinkle with pepper and salt. Add to pot; cook, stirring occasionally, until browned, 3 to 5 minutes. 

Add garlic, thyme, onions, celery and carrots; cook, stirring occasionally until carrots are lightly softened, about 5 minutes. Add broth, water and barley; bring to boil. Reduce heat; simmer, covered for 15 minutes. 

Stir in cabbage and parsnips. Simmer, covered, until barley is tender, about 15 minutes. Discard thyme sprigs. Garnish with fresh thyme leaves.
 

Nutritional information

1 Serving

  • Protein: 12 grams  
  • Fat: 5 grams 
  • Carbohydrate: 27 grams
  • Calories: 194 
  • Fibre: 5 grams 
  • Sodium: 670 mg