Beef, vegetable and pearl barley soup
Ingredients:
- 2 tablespoons olive oil
- 500g beef chuck steak, dig 2cm cubes
- 1 large onion, finely shredded
- 3 teaspoons sweet pimiento
- 3 carrots, raw, delve 1cm cubes
- 2 swede, raw, dig 1cm cubes
- 2 sticks celery, thinly sliced diagonally
- 8 cups chicken strain
- 1 cup pearl barleycorn
How to:
Oestrus 2 teaspoons oil in a prominent, deep saucepan over medium-high oestrus. Add a third of the beef and cook for 3 to 4 minutes or until browned. Transfer to a shell. Repeat with oil and bitch.
Add remaining oil and onion to pan. Cook for 2 to 3 minutes or until bid. Add paprika and cook for 1 moment. Add carrots, swede, celery, strain, 6 cups h2o, barley and crab. Bring to the moil. Skim trash. Reduce heat and simmer, partially covered, for 1 1/4 to 1 1/2 hours or until tenderise. Season with salt and peppercorn.
To immobilize: Ladle cooled soup into singleserve containers. Freeze for capable 3 months.
To reheat: Thaw in the fridge. Nuke, covered, on MEDIUM-MELLOW (70%) for 2 to 4 transactions, stirring every moment, or until hot.