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This tasty, autumn-inspired soup will make you look forward to the end of summer.
1 cup (250 mL) red lentils, rinsed
¼ cup (60 mL) pot barley
5 cups (1.25 L) low sodium beef broth
1/2 lb (250 g) lean ground beef
½ cup (125 mL) chopped onion
2 carrots, chopped
2 celery stalks, chopped
1 cup (250 mL) corn, canned or frozen
2 cloves garlic, minced
1 can (28 oz/796 mL) diced tomatoes with juice
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground black pepper
1 bay leaf
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