22 soups Beef Barley Soup Makes about 12 cups (3 L) It has become a Halloween tradition in our family to have Beef Barley Soup before the kids go trick-or-treating. They are always excited and so busy getting ready that sitting down to eat would be next to impossible. I make the soup early in the day so I have my hands free for last-minute make-up and costume adjustments. Some sliced bread and a cheese plate are all you need to complete this meal. 1½ pounds (750 grams) lean ground beef 1 large onion, diced 3 or 4 carrots, peeled and chopped 4 stalks celery, peeled and chopped 1 red or green pepper, chopped 2 cloves garlic, mashed 1 – 28-ounce (796 mL) can whole or diced tomatoes 6 cups (1.5 L) beef broth 1 teaspoon (5 mL) dried oregano 1 teaspoon (5 mL) dried basil ½ teaspoon (2 mL) freshly ground pepper 1 or 2 teaspoons (5 to 10 mL) salt ⅓ cup (75 mL) pearl barley In a large heavy pot cook the beef over medium heat, breaking it up with a spoon, until no longer pink. Add the onions, carrots, celery and red or My handheld blender green pepper. Cook 5 to 7 minutes more, until vegetables are soft. Add the mashed garlic and is one of my favourite cook 1 minute more. You can add diced tomatoes kitchen tools: I use it for to the pot right out of the can but whole tomatoes should be puréed first with a handheld blender. many things including Add the tomatoes, broth, oregano, basil, pepper, salt and barley to the soup. Bring to a boil and turn puréeing tomatoes right down to simmer. Cook the soup until the barley is tender, 30 or 40 minutes. Taste for seasoning and in the tin. add more salt if necessary. If you like a thinner soup, add some more broth.