Beef, vegetable and barley soup

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Author: kat

Recipe type: Soup

Serves: 8

Ingredients

• 2 tlb olive oil
• 500g beef, diced
• 1 onion, diced
• 2 tsp paprika
• 3 carrots, peeled and diced
• 2 swede, peeled and diced
• 2 sticks of celery, string removed and diced
• 8 cups chicken stock
• 1 cup pearl barley
• 6 cups water

Instructions

1. Heat 1 tbs oil in deep saucepan over medium heat.
2. Add half beef, cook until browned
3. Transfer to plate and add more oil, cook remaining beef, remove from pan.
4. Add remaining oil, add onions and cook till soft.
5. Add paprika, stir for further minute
6. Add carrots, swede, celery, stock, barley, water and beef. Stir
7. Bring to the boil
8. Remove any scum build up ontop of the soup
9. Reduce heat and simmer partially covered for 1½ hours
10. Season with salt and pepper
11. Serve with crusty bread.

2.2.6

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I made a double batch so I could place left overs in the freezer.  I will show you below how I freeze soups.  Whilst I have a great collection of freezer containers, I find how I freeze my soups leaves a lot more room in the freezer. 

Roasted Pumpkin Soup

Firstly, drizzle some oil and sprinkle salt over the pumpkins and onion.  Roast in oven

 Scoop pumpkin and onion from skin, add stock and then puree  in blender

 Add pumpkin mixture and remaining ingredients into saucepan, mix and heat through.  Serve with crusty bread.

Use a long container to place plastic zip lock bag, pour in left over soup.  Zip bag removing as much air as you can.  Lay flat in freezer.  

To reheat I place in microwave on medium high for a few minutes until I can pour into a microwave safe container, to then completely reheat. 

© 2010 The Organised Housewife | All rights reserved - This post Super Easy Roast Pumpkin Soup + Soup Freezing Tips is provided for the convenience of The Organised Housewife readers. Any reproduction of the content within this feed is strictly prohibited.