Scotch style beef and barley soup
A thick, homely soup with tender lean beef, pearl barley and root veg. A bowl is a proper meal.
- Time1 hr 30
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Spray a large pan with low fat cooking spray. Brown the beef for 5 minutes over a high heat, then add the onion and cook for 3 minutes.
8 min - 2
Add the carrots, swede, celery, leek, barley, thyme and bay leaves. Pour in the water.
- 3
Bring to the boil, skim off any foam, then turn down to a gentle simmer.
- 4
Cook with the lid half on for 1 hour 10 minutes, until the beef is tender and the barley is soft and plump.
70 min - 5
Season with black pepper, remove the bay leaves and stir in the parsley before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.