Kids & Company Blog

Bountiful Beef Barley Soup

We’re almost at the end of November and it is starting to feel like winter. Here in Toronto, we had our first dusting of snow the other day. I’ve started wearing my winter jacket too! It is chilly.

While I realize it’s not officially winter yet, this cold weather has me thinking. I’m looking forward to hitting the slopes sometime soon! I’m also excited to make some heartier meal options. I’m sure to get lots of use out of my slow-cooker this upcoming season. From pot roasts, to soups, to stews, I use my slow-cooker on a regular basis. There really is nothing better than something warm and delicious on a cold winter’s day.

Last year, the Kidco Kitchen served a delicious Beef Barley Soup on our winter menu. Why not try making this at home for your little ones? This soup is sure to hit the spot!

Let me know what you think @KidcoKitchen.

 

Kidco Kitchen Bountiful Beef Barley Soup

*Makes 4-6 Portions

What you need:

• 1 or so Teaspoon Olive Oil
• 2 ¼ Ounce Diced Beef
• ¼ Cooking Onion
• 2 ¾ Ounce Veg Mix (Green Beans, Corn, Peas and Carrots )
• ¼ Garlic Clove
• 2/3 Quart Low Sodium Beef Broth
• 1/4 Cup Barley
• ½ Teaspoon Fresh Thyme

 

What to do:

1. Peel and dice/chop onion. Peel and mince/chop garlic cloves.

 

2. In a large soup pot, heat olive oil a teaspoons of olive oil over medium high heat. Add the diced meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel lined plate.

 

3. Reduce the heat to medium. Add a small teaspoon of oil and onion; and cook until onion is soft and translucent, scraping the pot to loosen any brown bits.

 

4. Add the vegetable mix and garlic. Simmer for about a minute, stirring occasionally. Add a small amount of beef broth, just enough to cover vegetables and garlic. Scrape the bottom of the pot to loosen any more brown bits. Add the remaining broth, the browned meat, barley and spices. Bring to a boil.

 

5. Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.

 

6. Serve 2/3 cup (165 ml).

 

Cheers,
Chef Lisa Ruscica

Chief Food Ambassador

Posted on: Wednesday November 20th, 2013

Posted by: Lisa Ruscica