Ingredients
- 2-4 beef soup bones
- 4 stalks celery, diced
- 1 onion, diced
- 4 carrots, diced
- 2 leeks, sliced thinly
- ½ swede, peeled and diced
- 1 cup barley
- Salt and pepper
- 4 sprigs fresh thyme
- 1 bay leaf
- Generous handful fresh parsley, chopped
HEARTY BEEF AND BARLEY SOUP (2)
Method
- Place the bones in a large pot, cover with cold water and bring to the boil, remove any scum that has risen to the top and reduce the temperature to a gentle simmer
- Add the herbs, onion, light part of the leek and carrots
- Simmer away for 1 ½ hours
- Add the swede, and barley, season with salt and pepper and cook for a further 30 minutes or until the barley and swede are tender
- Adjust the seasoning, you may find you need to add a generous amount to salt
- Remove the bones and pick off any meat and return it to the soup, discard the bones
- Add the chopped parsley and serve
Comments
This soup is a fantastic way to use up bits and pieces – I am using organic beef bones from Organic Land which give this soup a wonderful, comforting flavour.
Thank you to John Baker from Organicland for supporting this demonstration.
To download a printable version of this recipe click here
