Beef, vegetable and barley soup

 

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Beef, vegetable and barley soup

  • Author: kat
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 8

Ingredients

Scale
  • 2 tlb olive oil
  • 500g beef, diced
  • 1 onion, diced
  • 2 tsp paprika
  • 3 carrots, peeled and diced
  • 2 potatos, 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 1 1/2 hours
  10. Season with salt and pepper
  11. Serve with crusty bread.

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6 comments

Kathcrispin May 29, 2012 - 2:08 PM

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

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Becci Sundberg May 29, 2012 - 2:15 PM

Yum! Pinned for next fortnights menu

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Katrina May 29, 2012 - 8:31 PM

Great idea!

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Manda-Kate May 30, 2012 - 6:35 PM

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 🙂

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Kathryn D August 25, 2012 - 2:50 PM

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

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