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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

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HEARTY BEEF AND BARLEY SOUP (2)

ofm 45 v3

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