Beef, barley and vegetable soup

    Beef, barley and vegetable soup


    60 people made this

    About this recipe: A super-hearty soup, which is perfect for a cold winter's day. Barley, beef, onions, celery, carrots and cabbage are simmered in a beef stock with red wine. Serve with a crusty bread roll.

    Serves: 12 

    • 1 tablespoon vegetable oil
    • 250g onions, chopped
    • 125g celery, chopped
    • 125g carrots, chopped
    • 2 cloves garlic, finely chopped
    • 2.5 litres beef stock
    • 150g pearl barley
    • 1 bay leaf
    • 3 sprigs fresh thyme, chopped
    • 125ml red wine
    • 310g cubed potatoes
    • 385g cooked beef, diced
    • 1 teaspoon concentrated beef stock
    • 135g cabbage, chopped
    • salt and pepper to taste

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large pot over medium heat, combine the oil, onions, celery, carrots and garlic. Saute for 5 minutes or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
    2. Add the concentrated beef stock, simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes or until all vegetables are tender. Salt and pepper to taste.

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