Beef Barley and Vegetable Soup

Yields: 6-8 Servings

Ingredients

  • 1 teaspoon vegetable oil
  • 1 large onion, coarsely chopped
  • 1 garlic clove, minced
  • 1 large carrot, diced
  • 1 stalk celery, sliced thin
  • 2 cups reduced sodium beef broth
  • 2 cups reduced sodium chicken broth
  • 1 1/2 cups water
  • 14 oz can diced tomatoes
  • 1 cup barley
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • ¼ teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cooked cubed roast beef (at least)
  • Optional: 1 (1 ounce) package au jus mix (or your own favourite spices!)
  • Optional: other veggies such as peas, mushrooms, peppers, etc

Directions

  1. Heat oil in large Dutch oven.
  2. Saute onions and garlic.
  3. Add veggies and cook for about 10 minutes.
  4. Add broth, water, tomatoes and barley.
  5. Cover the pot and bring to a boil.
  6. Add Worcestershire, spices and beef.
  7. Stir in demi-glace.
  8. Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender
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