Winter is soup season and this hearty bowl of nourishing soup is guaranteed to warm you up from your head to your toes.
- 1 Tbsp. olive oil
- 500 grams stewing beef
- 2 garlic cloves, minced
- 2 onions, finely chopped
- 1 celery stalk
- ¾ cup pearl barley
- 3 cups beef stock
- 6 cups water
- 1 bay leaf
- 1 thyme sprig
- 1 rosemary sprig
- 2 potatoes, peeled and cut into small cubes
- 2 carrots, peeled and cut into small cubes
- ½ cup chopped parsley
HEAT half the oil in a pot over a medium-high heat. Season beef and cook, in batches, until browned. Remove and set aside.
HEAT remaining oil in the same pot over a medium heat. Cook garlic, onion and celery, stirring, until onion softens. Return beef to the pot along with barley, stock, water, the bay leaf, thyme and rosemary. Bring to the boil, then reduce the heat to a simmer. Cover and cook for 35 minutes.
ADD potato and carrots, cover and cook for 25 minutes. Remove and discard the bay leaf, thyme and rosemary. Season to taste.
SERVE bowls of soup sprinkled with parsley.
HANDS-ON TIME 35 mins | TOTAL TIME 1 hour 40 mins | SERVES 8
ALSO SEE SWEET POTATO SOUP WITH KALE CHIPS