THUNDER BAY – LIVING – There is nothing that can warm you up on a cold afternoon faster than some tasty soup. Coming in from sliding, skating, or a brisk winter walk, soup is a real meal.
Our friends at Foodland Ontario share a delicious recipe for Scotch Beef Barley Soup.
Chase your winter chills away with this simple and flavor-packed soup, featuring beef, barley, and vegetables. Serve with a crusty baguette for an easy and comforting winter meal.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves 6
1 tbsp (15 mL) vegetable oil
250 g Ontario Beef Sirloin Steak, cut into cubes
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
3 cloves Ontario Garlic, minced
3 fresh Ontario Thyme Sprigs
1-1/2 cup (375 mL) diced Ontario Onions
1 cup (250 mL) diced celery
1 cup (250 mL) diced Ontario Carrots
4 cups (1 L) sodium-reduced beef broth
2 cups (500 mL) water
1/2 cup (125 mL) pearl barley
2 cups (500 mL) lightly packed, thinly chopped Ontario Cabbage
1-1/2 cup (375 mL) diced Ontario Parsnips
Fresh Ontario Thyme Leaves
In a large pot, heat oil over medium-high heat. Pat beef dry with paper towel and sprinkle with pepper and salt. Add to pot and cook, stirring occasionally, until browned, 3 to 5 minutes.
Add garlic, thyme, onions, celery, and carrots; cook, stirring occasionally until carrots and celery are slightly softened, about 5 minutes. Add broth, water, and barley; bring to boil. Reduce heat and simmer, covered for 15 minutes.
Stir in cabbage and parsnips. Simmer, covered, until barley is tender, about 15 minutes. Discard thyme sprigs. Garnish with fresh thyme leaves.
Tip: Change it up and try this recipe using Ontario quinoa. Omit the barley and add 1/2 cup (125 mL) rinsed quinoa in the last 15 minutes of cooking.
Nutritional Information:
1 Serving
PROTEIN: 12 grams
FAT: 5 grams
CARBOHYDRATE: 27 grams
CALORIES: 194
FIBRE: 5 grams
SODIUM: 670 mg
