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Beef, vegetable and barley soup



Beef, vegetable and barley soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8
  • 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
  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.
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  • Kathcrispin

    Yum, this sounds great, looks like I have found this week’s soup recipe ….thanks!ReplyCancel

  • Becci Sundberg

    Yum! Pinned for next fortnights menuReplyCancel

  • Manda-Kate

    Great for a winter’s night!
    When I make my vegie soup I actually grate the vegies (i.e. potato, pumpkin, swede, carrot)…. just a suggestion :-)ReplyCancel

  • Kathryn D

    I’ve cooked this recipe for past couple of years and always gets the thumbs up. ReplyCancel

  • […] over to The Organised Housewife for the full recipe (give credit where credit is due!), but I did make one change – instead […]ReplyCancel

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