Lunch

Hearty beef and barley soup

hearty beef and barley soup
4
50M

Ingredients

Method

1.Lightly spray a large saucepan with cooking spray. Cook beef, in batches, over high heat, until browned, remove from pan.
2.Cook onion, garlic, carrot and celery in same pan, stirring, until onion softens. Add paste, cook, stirring, 2 minutes.
3.Return beef to pan with stock, the water and barley, bring to the boil.
4.Add cauliflower and zucchini, simmer, uncovered, about 30 minutes or until vegetables are tender. Stir in peas, simmer about 5 minutes or until peas are tender.
5.Serve soup sprinkled with herbs.

This recipe can be made a day ahead. You could use 1kg frozen mixed vegetables instead of the fresh vegetables in this recipe, if you like. Serving per person for each of the five food groups with 1 slice of toast 3½ serves vegetables; 1 serve grain foods; 2 serves lean meat and bean foods.

Note

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