Beef, vegetable and pearl barley soup

Posted by adm On September - 14 - 2011

How to cook 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.

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