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Vegetable Beef Barley Soup
An old-fashion Vegetable Beef Barley Soup that is healthy, comforting, and really easy to make with a few simple ingredients. It's a family-favourite soup that goes down a treat in the cold season, as it's hearty and filling, and can be cooked in a large batch.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 4 people
Calories: 458 kcal
Course:
Main Course
Cuisine:
British
Ingredients
- 450 g stewing beef (chuck steak, 1 lb)
- 3 potatoes
- 2 carrots
- 2 celery stalks
- ½ cup pearl barley
- 4 cups beef stock (broth)
- 2 bay leaves
- 1 tablespoon tomato puree (tomato paste)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon paprika
- 2 cloves of garlic
- 3 tablespoon vegetable oil
Instructions
- Season the beef cubes with salt and pepper.
- Heat up the oil in a large pot, and sear the beef until brown.
- Remove the beef from the pan, and add the chopped onion cooked the onion until soft.
- Return the beef to the pot of onion, add the peeled and chopped garlic and carrots, chopped celery stalks, bay leaves, and give everything a good stir, and pour in half of the beef stock.
- Place a lid on, and leave everything to cook for 1 hours, until the beef is beginning to become tender.
- Add the peeled and chopped potatoes, barley and paprika, add more stock as necessary, and continue to cook it until the beef is tender, the barley is cooked and the stock is reduced.
- Check for seasoning, add the tomato paste and parsley, and remove it from the heat.
Cup of Yum
Notes
- Other vegetables that could work here are: parsnips, turnips, swedes, mushrooms, peas, brussels sprouts, green beans, and many more.
- If you don't have beef stock, you can just use water, although the stock does add a lot more flavour to the soup.
- If you made this soup with leftover beef from your roast beef dinner, simple skip the first steps, and jump straight to cooking the onion, then follow the same steps. You can add the beef towards the end, as it's already cooked. You will also only need half of the amount of stock.
- To make this soup in the slow cooker, follow the first 4 steps, then add everything to the crockpot, and leave to cook on heat for 4 hours or low for 8 hours. You will only need half of the amount of stock.
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
2g
Cholesterol
89mg
(30%)
Sodium
1181mg
(49%)
Potassium
1038mg
(30%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
5461IU
(109%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 89mg | 30% |
| Sodium | 1181mg | 49% |
| Potassium | 1038mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 5461IU | 109% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.