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Beef barley and vegetable soup

Beef barley and veg soup image


500 gram chuck steak (diced trimmed of fat)
1 tablespoon olive oil
1 onion (chopped)
2 stalks celery (sliced)
2 carrots (chopped)
1 parsnip (chopped)
2 tomatoes (chopped)
1⁄2 cup barley
1 litre beef stock (salt reduced)
1 litre water
2 zucchini (diced)
400 gram can kidney beans (drained and rinsed)
1 cup frozen peas
Parsley (to serve)


  1. Toss beef in oil, heat a wide saucepan or stockpot over medium-high heat and brown beef in 2 batches. Reduce heat to medium and add onion, celery, carrot, parsnip, tomatoes and barley. Add beef stock and 1 Lwater and bring to the boil.
  2. Simmer for 2 hours or until beef and barley are tender. Add zucchini and kidney beans for the last 15 minutes of cooking. Add frozen peas for the last 5 minutes of cooking.
  3. Serve in large bowls with fresh chopped parsley.