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Beef and barley soup

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Beef and barley soup
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
1.3g
Sugars
14.3g
Salt
0.4g
Fruit/Veg Portion
3
Ingredients

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
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Method

Recipe 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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