Beef and Vegetable Soup

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Date October 30, 2017
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0 A good filling soup and winter warmer
Posted In Soups Recipes


place the pearl barley in a large sauce pan. Pour over the stock and add the mixed herbs.bring to the boil, cover and simmer for 10 minutes.

meanwhile, trim any fat from the beef and cut the meat into thin strips

skin away any scum that has risen to the top of the stock with a flat ladle

add the beef, carrot, leek, onion, and celery to the pan.bring back to the boil, cover and simmer for about 20 minutes or until the meat and vegetables are just tender

skim away any remaining scum that has risen to the top of the soup with a flat ladle. Blot the surface with absorsent kitchen paper to remove any fat.adjust the seasoning according to taste.

ladle the soup into one bowls and sprinkle with finely chopped parsley. Served accompanied with crusty bread,French Stick or Rolls


60g pearl barley
1.2 ltres fresh beef stock
1tsp dried mixed herbs
225g lean rump or sirloin beef
1 large carrot, dice
1 leek,shredded
1 medium onion
2 sticks celery
1 medium onion, chopped
2 sticks celery, sliced
salt and pepper
2 tbsp fresh parsley, chopped, to garnish

  • PREP 35 min
  • COOK 1 h
  • READY IN 1 h 30 min
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