Simple beef and barley soup
It is amazing that only a few simple ingredients can turn into something as wonderful and hearty as this. Remember that it will thicken as it sits.
Ingredients
Serves: 6
- 2L (3 pints 10 fl oz) beef stock
- 200g (7 oz) diced, cooked beef
- 340g (12 oz) pearl barley
- freshly ground black pepper to taste
Method
Prep:5min ›
Cook:1hr30min ›
Ready in:1hr35min
- In a large stockpot, bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
- Check the tenderness of the barley. You might need to add more hot beef stock or water if too much evapourates.
- Add freshly ground black pepper to taste. Cook until soup reaches desired thickness.
Tip:
This is a great way to use up leftover beef from a roast.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (25)
Used different ingredients. I didn't have beef stock so I used water, 2 beef stock cubes and a packet of dried onion soup mix. I also added 3 cloves of finely minced garlic, 2 diced carrots and a 2 stalks celery diced. It came out great. As it thickened I just added more water and the soup was very flavourful. - 24 Jul 2008
This recipe was so easy. I've made it many times since. We love it and its healthy too! - 24 Jul 2008
REALLY tasty, so easy to make, I put in the leftover veg too - a meal in itself. - 03 Aug 2011
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