Beef, Vegetable And Barley Soup

Healthycooking's picture

Sep. 12, 2011

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
Leek 1 , shredded
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
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 491Calories from Fat 117

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 917 mg38.21%

Total Carbohydrates 54 g18%

Dietary Fiber 8 g32%

Sugars 10 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet