Slow Cooked Beef And Barley Soup

Warm up with this healthy slow-cooked winter soup.

The ingredient of Slow Cooked Beef And Barley Soup

• 2 tsp olive oil
• 500g beef blade steak trimmed chopped
• 2 carrots peeled finely chopped
• 2 celery sticks trimmed chopped
• 1 large brown onion finely chopped
• 2 garlic cloves crushed
• 2 tsp fresh thyme leaves
• 500ml 2 cups massel beef style liquid stock
• 375ml 1 1 2 cups water
• 400g can diced tomatoes
• 75g 1 3 cup pearl barley rinsed drained
• 100g trimmed tuscan cabbage shredded
• chopped fresh continental parsley to serve
• baby parsley sprigs to serve

The Instruction of slow cooked beef and barley soup

• heat half the oil in a saucepan over high heat add beef cook stirring for 2 3 minutes or until well browned place in slow cooker
• heat the remaining oil in the saucepan over medium heat add the carrot celery and onion cook stirring for 5 6 minutes or until soft add the garlic and thyme cook stirring for 1 minute or until aromatic return the beef to the pan add stock water and tomatoes bring to the boil add to slow cooker cover and cook on low for 6 hours add the barley and tuscan cabbage and cook for 2 hours or until barley is cooked and cabbage is wilted
• season to taste with freshly ground pepper sprinkle with the parsley

Nutritions of Slow Cooked Beef And Barley Soup

fatContent: 275 089 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: n a

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