Beef, barley and vegetable soup

Summary

Yield
Servings
Prep time2 1⁄2 hours
Meal categoryLunch Dinner Soup
Recipe sourceMeat and Livestock Australia

Description

A hearty nourishing soup of beef, tender pearl barley and plenty of vegetables.

Ingredients

500Gramchuck steak (diced trimmed of fat)
1Tablespoon (Metric)olive oil
1 onion (chopped)
2 stalks celery (sliced)
2 carrots (chopped)
1 parsnip (chopped)
2 tomatoes (chopped)
1⁄2Cupbarley
1Litrebeef stock (salt reduced)
1Litrewater
2 Zucchini (diced)
400Gramcan kidney beans (drained and rinsed)
1CupFrozen peas
  parsley (to serve)

Instructions

  1. Toss beef in oil, heat a wide saucepan or stockpot over medium-high heat and brown beef in 2 batches. Reduce heat to medium and add onion, celery, carrot, parsnip, tomatoes and barley. Add beef stock and 1 Lwater and bring to the boil.
  2. Simmer for 2 hours or until beef and barley are tender. Add zucchini and kidney beans for the last 15 minutes of cooking. Add frozen peas for the last 5 minutes of cooking.
  3. Serve in large bowls with fresh chopped parsley.

 

Notes

  • Try serving soup with a dollop of pesto or a grating of parmesan.
  • Leftover soup freezes really well, so pour into plastic containers with tight fitting lids in individual portions and freeze for up to 3 months. Makes a great lunch to take to work or an easy dinner that can be reheated in minutes.

 

Recipe reproduced with permission from Meat and Livestock Australia. For more recipes visit www.beefandlamb.com.au