Barley Soup With Ground Beef And Vegetables
This comforting barley soup with ground beef and vegetables is the perfect meal for cold winter evenings. We add barley, minced beef and diced vegetables to a pot along with beef stock, and boil until the barley and vegetables have cooked through.
- 500 g lean beef mince
- 250 g pearl barley
- 250 g mushrooms
- 400 g carrots
- 1 medium broccoli
- 2 celery sticks
- 1 onion
- 3 garlic cloves
- 2 litre beef stock (or 2 l water + 4 stock cubes)
- 1 teaspoon olive oil
Finely dice the onion and garlic. Peel and dice the other vegetables in bite sized pieces. Try to cut the vegetables in similar sized bits to make sure they have the same cooking time.
Heat the oil in a large pot. Brown the mince, then add diced onion and garlic. Saute until soft.
Add the mushrooms. Cook until the mushrooms have reduced in size.
Add the barley and stock, bring it to a boil and leave it to simmer for 15 minutes.
Add diced vegetables. Allow the soup to cook until the vegetables have cooked through and the barley is soft, approximately 10-20 minutes depending on how thick you cut the vegetables.
Store leftovers in airtight container in the fridge for up to 4 days. You can also freeze leftover barley soup for up to 3 months. Thaw frozen soup in the fridge overnight, and reheat in a pot or the microwave until piping hot.
The barley tends to absorb the majority of the liquid, so I recommend adding more stock or water before reheating leftovers.
Calories: 522kcal | Carbohydrates: 74g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 215mg | Potassium: 1656mg | Fiber: 18g | Sugar: 10g | Vitamin A: 17667IU | Vitamin C: 146mg | Calcium: 144mg | Iron: 6mg