Beef Barley Soup

I’ve often wondered if Beef Barley Soup was a Canadian dish. The only reason I say that is because I’ve never had Beef Barley Soup until I  got
to Canada and met my wife who makes a mean beef barley soup and I tell you it’s absolutely amazing. Talk about a hearty and tasty soup.

In skillet over medium to high heat add olive oil and brown beef for about a min or 2, don’t fully cook the beef.

In a crockpot, place carrots, celery, green pepper, onion, corn, garlic, and green beans.

Next add the browned beef on top of veggies. Then combine tomatoes, barley, parsley, beef bouillon, salt and basil over top of meat.

Next, add beef broth & DO NOT STIR. Cover and cook on LOW for 10-12 hours or until beef is tender.

Next, grab your favorite soup bowl and a ladle to dish up. Serve with fresh buns or rolls. Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Beef Barley Soup Ingredients:
-2 lbs beef round steak or 2 lbs beef chuck, diced
-2 tablespoons of olive oil
-2 cups chopped carrots
-1 stalk celery, diced
-1⁄2 green pepper, diced
-1 large onion, chopped
-1(19 ounce) can tomatoes
-1⁄2 cup frozen corn
-1⁄2 cup frozen green beans
-4 garlic cloves, minced
-2⁄3 cup barley
-1 tablespoon dried parsley flakes
-1 2 beef bouillon cubes
-2 teaspoons salt
-3⁄4 teaspoon dried basil
-5 cups of beef broth