Beef Barley Soup Recipe

Ideal after a long walk on a cold winters day.

450-675g Stewing Beef (separate bones ask the butcher)

2 Large Onions

50g Pearl Barley

50g Green Split Peas

3 Large Carrots (chopped)

2 White Turnips (peeled and diced)

3 Celery Sticks (chopped)

1 Large Leek (thinly sliced)

Salt & Black Pepper

Chopped Fresh Parsley

Put the meat bones and half an onion, roughly sliced into a large pan.

Cover with cold water, season and bring to the boil.

Skim if necessary, then simmer until needed.

Trim any fat or gristle from the meat and cut into small pieces.

Chop the remaining onions finely.

Drain the stock from the bones into a clean pan and add more water making it up to 2 litres.

Add the meat, onions, pearl barley and split peas.

Season and bring to the boil, skim if needed.

Reduce the heat and simmer for about 30 minutes.

Add the rest of the vegetables and simmer for 1 hour or until the meat is tender.

Check the seasoning.

Serve in warmed bowls and sprinkle with the chopped parsley.



This Soup is always best if it is made the day before it is required and can also be made in a Crock Pot overnight.



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