There’s no better comfort food than homemade soup. It’s quick and easy and can be light or hearty – it’s literally the most diverse food you can imagine, incredibly budget friendly, and is something you can enjoy year-round. I used to meal plan and prep every Sunday and without fail, there was a pot of homemade soup on the list – every. single. week. I may not plan and prep like I used to, but when the state of emergency came down for covid-19 pandemic, my first grocery haul was loaded with the ingredients for all of my favourites. Beef & barley is definitely one of those. The ingredients are all staples that you can keep on hand – if you don’t already have them.
This recipe is measured for a 5qt stock pot (approximately 5-6 bowls), but can be adjusted for any desired size/serving(s).
- 2 cups of cubed stewing beef (any cut of beef will do; allow a little marbling for flavour)
- 4 small carrots
- 1 small turnip
- 2 medium potatoes
- 1 cup of barley (I use a mixture of pearl and pot barley, but either works)
- 2 cans of Heinz tomato soup (this is my personal brand preference)
- 2 tbsp of ground black pepper
- 4 tbsp of salt
- 3 tbsp of oil
Place oil and cubed beef in pot, cooking over medium heat until beef is tender and seared. Season with a tbsp each of salt and pepper. Add cubed/sliced carrot, turnip, and potatoes and fill pot with water – leaving and inch or two free at the top. Allow to cook over high heat for an hour, adding water as needed. Add barley and the remaining salt and pepper. Allow to cook for 30 minutes; add in tomato soup and water if needed. Continue cooking for another 20-30 minutes.
Enjoy with your favourite crusty (or soft) bread or on its own!