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From The North Grove's Kitchen: Quick Beef and Barley Soup

Updated: Apr 27, 2021

Makes: 12 servings

Make this recipe vegetarian by swapping the beef for another cup of red lentils and add more mushrooms!


  • 1 pound ground beef

  • 2 onions, diced

  • 2 carrots, diced

  • 1/2 pound mushrooms, sliced (optional)

  • 2 cups turnip, diced

  • 4 cloves garlic, minced OR 1 teaspoon garlic powder

  • 1 cup barley

  • 1 cup red lentils

  • 8 cups chicken, vegetable or beef stock, warmed

  • 1 teaspoon dried thyme

  • 2 teaspoons salt

  • 1 Tablespoon Worcestershire sauce (optional)

  • 1 cup kale or green peas


TIP: Put stock on to heat; add red lentils, barley and turnip, then cover pot while you prepare the rest of your ingredients

1. In a large pot over medium/ high heat add ground beef, onions, carrots, mushrooms (if using) and cook until meat has cooked through and onions and carrots have softened.

2. Add garlic and thyme, stir and cook for another minute or so then add the rest of the ingredients except the greens and stir. Bring soup to a boil, then reduce heat and allow to simmer until barley, lentils and turnip have cooked and the soup has thickened.

3. Add your greens at the end; taste and adjust seasoning!

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at

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