Beef, Vegetable and Barley Broth
Whilst we were living in California, I used to have a Beef, Vegetable, and Barley Broth at a local restaurant, it was a superb heartening homemade dishful of happiness, and this recipe is my adaptation, the closest I could get to the real thing.
Serve it with warm crusty bread and this is a perfect lunch or supper dish.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
winter
soups chowders broths consomm?s
barley
soup
beef
american
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 4 carrots finely chopped
- 1/2 teaspoon black pepper freshly ground
- 3/4 cup onion finely chopped
- 300 grams minced beef extra lean
- 1/2 cup celery diced
- 3/4 cup leek finely chopped
- 1 400-gram can chopped tomatoes
- 2 3/4 liters beef stock (we sometimes use the jellied stockpots by knorr)
- 150 grams pot barley (we use the whole grain barley by natures harvest)
- 90 grams dried soup mix (we use sainsbury?s country soup mix it?s a mixture of peas, bar
- Carbohydrate 24.06069925 g
- Cholesterol 20.4 mg
- Fat 5.38625825 g
- Fiber 3.31717504499257 g
- Protein 21.04144175 g
- Saturated Fat 2.05332485 g
- Serving Size 1 1 Serving (771g)
- Sodium 1399.7984 mg
- Sugar 20.7435242050074 g
- Trans Fat 0.750201125 g
- Calories 224 calories
Soak the barley for 4 hours then drain if using stock cubes or stockpots the make a stock from them with 5 pints of hot water. Brown the ground/minced beef along with the garlic, onions, carrots, celery, leeks and thyme leaves, add to the pan with the barley and soup mix, cover with the stock add the tomatoes and juice and bring to a boil, then simmer for 30 to 45 minutes, until all is tender. Season to taste and serve. Serve and Enjoy
