Beef Barley and Vegetable Soup

Ingredients:

  • 500 gram chuck steak (diced trimmed of fat)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 stalks celery (sliced)
  • 2 carrots (chopped)
  • 1 parsnip (chopped)
  • 2 tomatoes (chopped)
  • 1⁄2 cup barley
  • 1 litre beef stock (salt reduced)
  • 1 litre water
  • 2 zucchini (diced)
  • 400 gram can kidney beans (drained and rinsed)
  • 1 cup frozen peas
  • Parsley (to serve)

Method:

  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 1L water 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.
Page last updated on: 17 Sep 2019