Beef, Barley & Turnip Soup
Preparation time is 15minutes
Cook time is 1hours 40minutes
Total time is 1hours 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 2 dried bay leaves
- 2 carrots, chopped
- 1 large onion, chopped
- 2tablespoons parsley, chopped
- 2 turnips, peeled and diced
- 4 cup beef stock
- 1 pinch pepper (for seasoning)
- 1 cup pearl barley
- 500grams beef, diced
- 1tablespoons oil
- 2 stick celery
- 2 garlic cloves
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1130kJ / 270Cal
1130 Kilojoules or 270 Calories
13% of daily energy intake*
Protein
24.0grams
Fat
8.3grams
Carbs
28.7grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Season beef with salt and pepper. Heat oil in large saucepan over medium-high heat and when hot, cook beef in batches until well browned. Remove meat using a slotted spoon and set aside.
Step 2 of 4
Add onion, carrot, celery and garlic. Cook, stirring frequently, for about 5 minutes until golden. Add stock and 2 cups of water, stirring well to scrape juices from the base of the pan.
Step 3 of 4
Return meat to pan with barley and bay leaves and bring to the boil. Reduce heat and simmer, partly covered for 1 hour.
Step 4 of 4
Add turnip and cook, uncovered for a further 30 minutes until tender, adding more water if too thick. Stir through parsley and ladle into bowls to serve.
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