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Beef and Barley Soup

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If you’re looking for a homely, hearty and comforting meal look no further than this beef and barley soup recipe, perfect for the winter.

How to cook & Ingredients

15 minutes
45 minutes
Serves 4

Kcals 514

Fat 20g

Protein 38.1g

Carbohydrates 49.8g

Sugar 10g

Salt 2.4g

Ingredients 

300g cooked Scotch Beef, shredded

2 tbsp olive oil

Knob of butter

3 onions, thinly sliced

4 thyme sprigs

75g pearl barley

1 litre beef stock

½ Savoy cabbage or cavolo nero, shredded

4 slices of baguette

4 slices of Gruyere cheese

Cooking Method

  • Heat the oil and butter in a large pan and cook the onions and thyme for 15 minutes until dark golden.

    1
  • Add the pearl barley, beef and stock, bring to the boil and simmer for 20 minutes until the barley is tender.

    2
  • Add the cabbage and cook for a further 3 - 4 minutes.

    3
  • Meanwhile, toast the bread on one side, then turn, place the cheese on top and return to the grill for a few minutes until bubbling and golden.

    4
  • Ladle the soup into bowls and top with the cheese toasts.

    5
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