I love a good beef and vegetable soup and the addition of the barley here makes it hearty and comforting. This beef, barley and vegetable soup is nutritious and economical and can easily be extended to serve more people.
When you slow cook a soup, you can use cheaper cuts of meat eg. chuck or casserole steak. The recipe gives a list of vegetables as ingredients but I do vary it a bit by using whatever is around, especially any sad-looking vegies sitting in the fridge.
I serve it with some sort of bread eg. rolls, foccacia, or sourdough. These garlic knots from cloudykitchen.com are a one of my favourite accompaniments.
Beef, Barley and Vegetable Soup
A hearty, cheap and nutritious soup
Ingredients
Instructions
-
Prepare Beef
Heat oil in multicooker or saucepan. Chop beef into 1.5cm small cubes and sauté until lightly browned on all sides. Remove to a plate. -
Prepare Vegetables
Chop the onion and garlic finely and add to the multicooker/saucepan with the oregano and thyme.Roughly chop the leek, carrots, celery, potatoes, sweet potato and pumpkin into bite sized cubes/slices. (No need to peel carrots or potatoes). -
Prepare stock
Dissolve the beef stock powder in the water and add to pot with the pearl barley. -
Combine Ingredients
Add all the chopped vegetables to the pot/slow cooker along with the sauteed beef. Mix all together with the stock and barley. -
Cook the soup
Set the slow cooker for 6 hours on low for standard slow cooker (or 6 hours on high slow-cook setting, if using a multicooker).
Note
You can easily swap out some vegetables for others eg. swede, parsnip. They should primarily be root vegetables and cut to similar sizes.
I serve this with a bread of some type eg. focaccia, rolls, sourdough.
These garlic knots from cloudykitchen.com are a super yum addition.
