Beef Barley Soup with Veggies




“Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband’s birthday. I make three soups, including comforting Beef Barley Soup,” writes Louise Laplante of Hanmer, Ontario. “It’s loaded with chunks of beef and chopped veggies.”

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 5 cups water
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon each dried oregano, thyme, basil and parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking barley

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