Old Fashioned Beef Barley Soup

This is a super simple flavourful and hearty soup, perfect for a cold winter day! It is also quite versatile in that you can substitute the vegetables to suit your tastes or the season. Swap out the ground beef for left over roast beef, add potatoes for an even heartier soup or leave out the meat altogether and substitute the beef stock for vegetable stock. Serve this soup as a meal on it's own, or for dinner after a day of outdoor activities. And be sure to serve it with our Rustic Potato Bread and Home-Churned Butter - it will fill you up and warm you from head to toe!

• Difficulty: Easy
• Category: Succulent Soups
• Cuisine: Comfort Food

Ingredients

• 1 yellow onion (diced)
• 1 lb medium ground beef
• 1 tbsp worschestershire sauce
• 3 garlic cloves (minced)
• 28 oz canned diced tomatoes
• 1 1/2 cup celery (chopped)
• 1 1/2 cup carrots (skin on) (chopped)
• 1 cup green beans (chopped)
• 1 cup barley
• 1/4 cup red lentils
• 1/4 cup yellow lentils
• 1/4 cup navy beans
• 2 tbsp dried mustard
• 1 tbsp rosemary
• 1 tsp thyme (dried)
• 1 tsp basil (dried)
• 5 cup water
• 5 cup beef broth
• 2 tsp sea salt
• 1/4 tsp ground pepper
• 2 tbsp unslated butter

Instructions

1. In a large soup pot add the oil, onion, garlic, ground beef, and Worcestershire sauce and cook until beef is no longer pink in colour.
2. Add in the rosemary, dried mustard, basil, thyme, diced tomatoes, carrots, green beans, celery, lentils, barley, beef broth and water and bring to a boil; boil for 5 minutes.
3. Reduce heat to medium/low and simmer, covered for about an hour and 30 minutes.
4. Add in the 2 tbsps butter, salt and pepper, stir and serve.