Beef and barley soup
prep: 20 minutes
cook: 45 minutes
serving: 4
Nutrition Facts
each serving
KCal
259
Carbs
31.3g
fiber
8.3g
Protein
18g
Fat
5g
Saturates
1.3g
Sugars
14.3g
Salt
0.4g
Fruit/Veg Portion
3
Ingredients
all 14 types- 1 tsp rapeseed oil
- 2 large onions, finely chopped
- 250g lean minced beef (5% fat)
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 1 small swede, finely chopped
- 1 medium leek, finely chopped
- 2 sticks celery, chopped
- 20g plain flour
- 1 low-salt beef stockcube, dissolved in 1.5L water
- 50g pearl barley
- half tsp dried thyme
- pinch pepper
- 2 tsp chopped chives, to garnish
Directions
5 steps in totalStep 1
Heat the rapeseed oil in a pan, add the onions, then cook gently for 5 minutes, stirring regularly.
Step 2
Add the minced beef and stir for 5 minutes until starting to brown, breaking up any clumps with a wooden spoon.
Step 3
Add the garlic, carrots, swede, leek and celery and cook for 5 minutes, stirring regularly.
Step 4
Sprinkle the flour over the mince and vegetables, mixing well. Stir in the beef stock.
Step 5
Mix again, add the pearl barley, thyme and pepper, bring to the boil, turn down the heat, cover, then simmer gently for 30 minutes. Serve with a sprinkle of chives.
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