Maple Leaf Canadian and Family Owned

Beef Barley Soup

Beef barley soup


Recipe Yield: 50 portions
Serving size: 340 mL
Cooking method: Simmer
Cooking temperature: n/a
Cook time: 45-60minutes



2 1/2 kg Beef, Stew Meat 1 inch
2 3/4 tsp Salt, Table
2 3/4 tsp Pepper, Black Ground
1/3 cup Oil, Olive Extra Virgin
1 1/4 kg Onions, Fresh White, chopped
1 1/8 kg Carrots, Fresh, diced
677 g Celery, Fresh, chopped
60 g Garlic, Minced
2 1/2 kg Potato, Sweet Fresh, peeled and chopped 1 1/3 kg Tomato, Large Fresh, chopped
9 1/2 L Soup, Beef Broth RTS
2 2/3 tsp Turmeric, Ground
2 2/3 tsp Paprika, Smoked
1/3 cup Mustard, Whole Grain
1/3 cup Marjoram, Ground Dry
111 g Flaxseed Meal
138 g Barley
48 g Hemp hearts




1. Wash hands before beginning preparation & sanitize surfaces & equipment
2. In a large bowl, season beef with salt and pepper. Maintain
3. In a soup pot, heat up olive oil over medium-high heat. Brown beef on all sides and remove from pot. Do not fully cook beef.
4. Add onion, carrot, celery, and garlic to the pot. Cook until soft.
5. Add browned beef with all remaining ingredients. Bring to a boil and reduce heat to simmer for 45-60 minutes. Cook until *internal temp >165F/74C for 15 sec.
6. CCP - Maintain >140F/60C for only 4 hours
7. CCP - Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F to 40F within 4 hours
8. CCP - Reheat: To temp of 165F/74C held for 15 second, within 2 hours - one time only





Nutrition Facts


Nutrition Facts
Calories: 248 kcal

Protein: 18 g

Carbohydrates: 27 g

Polyunsaturated fat: 2 g

Monounsaturated fat: 3 g

Fibre: 5 g


Each recipe was vetted by a dietician for nutrition and cost efficiency for LTC. These recipes were tested in smaller portions and then scaled up to 50 portions, thus the amount of some ingredients may be overestimated. Please make any adjustments necessary. NiD would appreciate any feedback or suggestions for improving scaled recipes.