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Beef, Vegetable And Barley Soup

Healthycooking's picture
Ingredients
  Barley 1⁄2 Cup (8 tbs), soaked
  Pearl barley 1⁄3 Cup (5.33 tbs), soaked overnight
  Beef stock 5 Cup (80 tbs)
  Mixed herbs 1 Teaspoon, dried
  Dried mixed herbs 1 Teaspoon
  Sirloin 8 Ounce
  Lean rump steak/Sirloin steak 8 Ounce, trimmed and cut into thin slices (250 Grams)
  Carrot 1 Large, diced
  Leek 1 , shredded
  Leek 1
  Onion 1 , chopped
  Onion 1
  Celery stalks 2 , sliced
  Celery stalks 2
  Fresh parsley 2 Tablespoon, chopped (For Garnish)
  Parsley 2 Tablespoon, chopped
  Crusty bread 1 (For Serving)
  Bread 1
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut and slice all the veggies, as desired.

MAKING
2) In a large heavy-bottomed pan, place the barlsey with stock and mixed herbs.
3) Boil the stock and reduce the heat to simmer the barley over gently heat in a covered pan for 10 minutes.
4) Skim away any excess fat appearing on the top of the stock.
5) Add, leeks, carrots, celery, onion and steak to the soup.
6) Boil again and let the soup simmer with cover for 1 hour or until meat and barley are tender.
7) Remove any excess fat from the top of the soup or bloat it with a paper towel.
8) Season the soup with salt and pepper.
9) In warm soup bowls, ladle the soup, sprinkle with chopped parsley and serve with crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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