Rustic Beef Barley

Rustic Beef Barley

Ultimate Comfort

The hearty taste of this recipe comes from:

  • Juicy tender chunks of beef that melt in your mouth
  • Ripe tomatoes with Canadian barley
  • Field vegetables to create a rich blend of flavours
  • A splash of garlic.

We invite inspiration. Create your own delicious experience. Feel free to add your favourite extras when you want to give it your personal touch: caramelized onions, dried Italian seasoning or basil, rosemary or thyme. Perhaps a little red wine to add a fabulous rich burgundy flavour. Any one of our soups can become your own expression by simply adding a couple of extra ingredients.

Ingredient List

Diced Seasoned Beef (Beef, Water, Salt, Sodium Phosphate)
Diced Tomatoes (Tomatoes, Tomato Juice, Calcium Chloride, May Contain Citric Acid)
Dehydrated Potatoes (Potatoes, Sodium Acid Pyrophosphate)
Green Peas
Tomato Paste
Wheat Flour
Dehydrated Onions
Sea Salt
Modified Corn Starch
Beef Stock Powder
Hydrolyzed Corn Protein
Potassium Chloride
Garlic Powder
Beef Fat Shortening
Yeast Extract
Sunflower Oil
Caramel Colour
Natural Flavour


Nutrition Facts
Per 1 cup (250 mL)
Amount% Daily Value
Calories 110
Fat 1.5 g2 %
Saturated 0.5 g
+ Trans 0 g
3 %
Cholesterol 5 mg
Sodium 590 mg25 %
Carbohydrate 19 g6 %
Fibre 3 g12 %
Sugars 4 g
Protein 5 g
Vitamin A10 %Vitamin C0 %
Calcium2 %Iron8 %

Homemade Beef and Barley Soup

Preparing the Beef Broth

  1. Place the steak, bone, salt, pepper and molasses in a large saucepan and cover with cold water.
  2. Bring to a boil and allow to simmer on medium heat for 2½ hours or until the beef is tender.
  3. Remove the meat. Set aside.
  4. In the same saucepan, add the molasses and 8 cups of water to the cooking juice and bone.
  5. Bring to a boil and reduce the heat to medium-low. Allow to simmer for 90 minutes.
  6. Pass the beef broth through a strainer and allow to cool. Set aside.

Preparing the Soup

  1. Place the beef broth and barley in a medium-sized saucepan and cook for 20 minutes.
  2. Add the remaining ingredients except for the last two and continue to cook for approximately 20 minutes or until the barley is tender. Add the beef to the soup.
  3. Mix the cornstarch with a 1/4 cup of cold water and add to the soup.