Lean Beef and Barley Lunch Soup

A simple Quebec-inspired meal-prep soup with lean ground beef, pearl barley, carrots, celery, tomatoes, and peas for a hearty lunch that reheats well.

Lean Beef and Barley Lunch Soup
Prep time
10 min
Cook time
40 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 5 g Canola Oil
  • 70 g Carrot
  • 40 g Celery
  • 120 g Diced tomatoes
  • 1 g Dried Thyme
  • 50 g frozen peas
  • 4 g Garlic
  • 140 g Lean ground beef
  • 350 g Low-sodium beef broth
  • 45 g Pearl Barley
  • 1 g Salt
  • 20 g Tomato Paste
  • 50 g Yellow Onion

Instructions

  1. Dice the carrot, celery, and onion, and mince the garlic.
  2. Heat the canola oil in a pot over medium heat. Add the lean ground beef and cook until browned, breaking it up as it cooks.
  3. Add the onion, carrot, celery, and garlic. Cook for a few minutes, until the vegetables begin to soften.
  4. Stir in the tomato paste, dried thyme, salt, and black pepper until the beef and vegetables are well coated.
  5. Add the pearl barley, diced tomatoes, and beef broth. Bring to a boil, then reduce the heat to a gentle simmer.
  6. Cover partly and simmer until the barley is tender and the soup has thickened, stirring occasionally.
  7. Stir in the frozen green peas and cook until heated through.
  8. Let the soup cool slightly, then portion it into a meal-prep container for reheating later.