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Beef and barley soup

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This isn’t just a soup - it's a hearty meal that is ideal for wintry days, all cooked in one pan.
Serves
4
Prep
20 minutes
Cook
45 minutes
Each 441g serving contains (excludes serving suggestion)
KCal
259
Carbs
31.3g
Fibre
8.3g
Protein
18.0g
Fat
5.0g
Saturates
1.30g
Sugars
14.3g
Salt
0.40g
Portion Fruit & Veg
3
Ingredients
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Ingredients
1 tsp rapeseed oil
2 large onions, finely chopped
250g lean minced beef (5% fat)
2 cloves garlic, crushed
2 carrots, chopped
1 small swede, finely chopped
1 medium leek, finely chopped
2 sticks celery, chopped
20g plain flour
1 low-salt beef stockcube, dissolved in 1.5L water
50g pearl barley
half tsp dried thyme
pinch pepper
2 tsp chopped chives, to garnish
  1. Heat the rapeseed oil in a pan, add the onions, then cook gently for 5 minutes, stirring regularly.
  2. Add the minced beef and stir for 5 minutes until starting to brown, breaking up any clumps with a wooden spoon.
  3. Add the garlic, carrots, swede, leek and celery and cook for 5 minutes, stirring regularly.
  4. Sprinkle the flour over the mince and vegetables, mixing well. Stir in the beef stock.
  5. Mix again, add the pearl barley, thyme and pepper, bring to the boil, turn down the heat, cover, then simmer gently for 30 minutes. Serve with a sprinkle of chives.
Chefs tips
  • You can make this with minced lamb, or use minced turkey for a lower-fat dish.
  • For a vegan version, replace the beef with a can of green lentils and a low-salt vegetable stock cube.
  • To concentrate the flavours further, you can cook without a lid to reduce the amount of liquid.
  • Freezing instructions: Suitable for freezing once cooked. Can be frozen in small pots for individual portions. Defrost in a microwave or on the hob, over a very low heat until piping hot.

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