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Beef, Barley And Vegetable Soup


This dinner has it all - slow-cooked meat, four veg and fragrant herbs - for less than $2 a head.

The ingredient of Beef Barley And Vegetable Soup

  • 1 tablespoon olive oil
  • 350g beef blade steak excess fat trimmed cut into 1 5cm pieces
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 1 teaspoon dried oregano
  • 1 5l 6 cups water
  • 3 teaspoons massel chicken style stock powder
  • 105g 1 2 cup pearl barley rinsed drained
  • 1 large potato peeled coarsely chopped
  • 1 large carrot peeled coarsely chopped
  • 2 celery sticks trimmed coarsely chopped
  • 1 large ripe tomato coarsely chopped

The Instruction of beef barley and vegetable soup

  • heat half the oil in a large saucepan over high heat add the beef and cook stirring often for 2 3 minutes or until browned transfer to a plate
  • add remaining oil to the pan add the onion and cook stirring occasionally for 5 minutes or until soft add the garlic and oregano and cook stirring for 1 minute or until aromatic
  • add the beef water stock powder pearl barley potato carrot and celery bring to the boil skimming the surface with a metal spoon to remove any scum reduce heat to low cook partially covered for 1 hour or until the beef is tender
  • add the tomato cook for 5 minutes or until heated through
  • season with salt and pepper ladle among serving bowls

Nutritions of Beef Barley And Vegetable Soup

fatContent: 315 48 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 5 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: n a

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