|Pearl barley||1 Ounce|
|Stewing beef/Stewing mutton||8 Ounce|
|Leeks/Onion||3 Ounce, sliced|
|Carrot||8 Ounce, diced|
|Cabbage||2 Ounce, sliced|
|Chopped parsley||1 Tablespoon (To Garnish)|
Blanch the pearl barley by putting into cold water, bringing to the boil, then pouring the water away.
Put the barley, diced beef or mutton and water into a pan, bring to the boil, skim and simmer gently for 1 hour.
Add the prepared vegetables, except the cabbage, plenty of seasoning and cook for a further 1 1/2 hours.
Add the cabbage and allow another 15 minutes cooking.
Skim off an excess fat from the broth, pour into hot dish or soup cups and garnish with the chopped parsley.
If liked the meat can be left in one piece and removed from the soup and used for a separate dish.
Serving size: Complete recipe
Calories 501 Calories from Fat 110
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 120 mg40%
Sodium 1088.5 mg45.4%
Total Carbohydrates 46 g15.4%
Dietary Fiber 10.9 g43.6%
Sugars 16.1 g
Protein 47 g94.5%
Vitamin A 812.5% Vitamin C 107.2%
Calcium 16.9% Iron 31.5%
*Based on a 2000 Calorie diet