A meal made for those winter days when the cold cuts through your clothes and you need to warm up from the inside out, Chef! A barley-based soup with browned beef features complementary veggies like celery, baby marrow, carrot & leek. A rich stock brings that satisfying taste you can’t stop eating spoonfuls of and thyme infuses everything with a heavenly herbaceousness.
Winter Beef & Barley Soup
Winter Beef & Barley Soup
with leeks & baby marrow
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Beef
- Beef Strips
- Carrot
- Celery Stalk/s
- Celery Stalks
- Fresh Chilli
- Fresh Chillies
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Leeks
- Pearled Barley
- Stock Mix
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
Beef
Place a pot over high heat and lightly add cooking spray. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and roughly chop.
BABY MARROW
Return the pot to medium heat. Cook the baby marrows until golden, 3-4 minutes (shifting occasionally). Remove from the pot.
SOUP
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pot to medium-high heat and lightly add cooking spray. Fry the leeks, the carrots, the thyme sprigs, and the celery until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds. Mix in the stock mix, the barley, the beef, and 500ml [1L]|#7DA0D7 of water. Simmer until the barley is cooked through, 25-30 minutes. Remove from the heat and discard the thyme sprigs and season.
DINNER IS READY
Bowl up the soup and garnish with the chilli (to taste) and top with the charred baby marrow. Get warm, Chef!
Beef
Place a pot over high heat and lightly add cooking spray. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and roughly chop.
BABY MARROW
Return the pot to medium heat. Cook the baby marrows until golden, 3-4 minutes (shifting occasionally). Remove from the pot.
SOUP
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pot to medium-high heat and lightly add cooking spray. Fry the leeks, the carrots, the thyme sprigs, and the celery until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds. Mix in the stock mix, the barley, the beef, and 500ml [1L]|#7DA0D7 of water. Simmer until the barley is cooked through, 25-30 minutes. Remove from the heat and discard the thyme sprigs and season.
DINNER IS READY
Bowl up the soup and garnish with the chilli (to taste) and top with the charred baby marrow. Get warm, Chef!
Beef
Place a pot over high heat and lightly add cooking spray. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and roughly chop.
BABY MARROW
Return the pot to medium heat. Cook the baby marrows until golden, 5-6 minutes (shifting occasionally). Remove from the pot.
SOUP
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pot to medium-high heat and lightly add cooking spray. Fry the leeks, the carrots, the thyme sprigs, and the celery until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds. Mix in the stock mix, the barley, the beef, and 1.5L [2L]|#7DA0D7 of water. Simmer until the barley is cooked through, 30-35 minutes. Remove from the heat and discard the thyme sprigs and season.
DINNER IS READY
Bowl up the soup and garnish with the chilli (to taste) and top with the charred baby marrow. Get warm, Chef!
Beef
Place a pot over high heat and lightly add cooking spray. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and roughly chop.
BABY MARROW
Return the pot to medium heat. Cook the baby marrows until golden, 5-6 minutes (shifting occasionally). Remove from the pot.
SOUP
Cut the Leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pot to medium-high heat and lightly add cooking spray. Fry the leeks, the carrots, the thyme sprigs, and the celery until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds. Mix in the stock mix, the barley, the beef, and 1.5L [2L]|#7DA0D7 of water. Simmer until the barley is cooked through, 30-35 minutes. Remove from the heat and discard the thyme sprigs and season.
DINNER IS READY
Bowl up the soup and garnish with the chilli (to taste) and top with the charred baby marrow. Get warm, Chef!
Frequently Asked Questions
What is the preparation time for Winter Beef & Barley Soup?
The preparation time for Winter Beef & Barley Soup with leeks & baby marrow is between 25 and 45 minutes.
What is the total time required to make Winter Beef & Barley Soup with leeks & baby marrow?
The total time required to make Winter Beef & Barley Soup with leeks & baby marrow is between 40 and 60 minutes.
How many servings does Winter Beef & Barley Soup provide?
4 servings
What are the main ingredients in Winter Beef & Barley Soup?
Baby Marrow, Beef, Beef Strips, Carrot, Celery Stalk/s, Celery Stalks, Fresh Chilli, Fresh Chillies, Fresh Thyme, Garlic Clove, Garlic Cloves, Leeks, Pearled Barley, Stock Mix
What is the nutritional information of Winter Beef & Barley Soup?
Calories: 470, Carbs: 63 grams, Fat: grams, Protein: 45.1 grams, Sugar: 13 grams, Salt: 354.6 grams
How do I prepare Winter Beef & Barley Soup?
DINNER IS READY: Bowl up the soup and garnish with the chilli (to taste) and top with the charred baby marrow. Get warm, Chef! SOUP: Cut the leeks in half lengthways, rinse thoroughly, and cut into thin rounds. Return the pot to medium-high heat and lightly add cooking spray. Fry the leeks, the carrots, the thyme sprigs, and the celery until lightly golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds. Mix in the stock mix, the barley, the beef, and 500ml [1L]|#7DA0D7 of water. Simmer until the barley is cooked through, 25-30 minutes. Remove from the heat and discard the thyme sprigs and season. BABY MARROW: Return the pot to medium heat. Cook the baby marrows until golden, 3-4 minutes (shifting occasionally). Remove from the pot. BEEF: Place a pot over high heat and lightly add cooking spray. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and roughly chop.
What should be prepared from my kitchen to make Winter Beef & Barley Soup?
Baby Marrow, Beef, Beef Strips, Carrot, Celery Stalk/s, Celery Stalks, Fresh Chilli, Fresh Chillies, Fresh Thyme, Garlic Clove, Garlic Cloves, Leeks, Pearled Barley, Stock Mix
How many calories does Winter Beef & Barley Soup have?
470 calories
How much fat content does Winter Beef & Barley Soup have?
grams
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