Sunday, June 19, 2016

Beef and Barley Soup
4 servings
Preparation 15 min 
Cooking 1 h
180 calories per serving 


1/4onions, diced50 g
1 stalkcelery, diced 70 g
2carrots, diced200 g
6button (white) mushrooms, thinly sliced80 g
1/2 clovegarlic, minced or pressed  
2 tspolive oil10 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
1potatoes, peeled and diced200 g
120 gstewing beef cubes, diced  
1/4 cuppearl barley 50 g
3 cupsbeef broth 750 mL


  1. Prepare the vegetables: Dice the onion, celery and carrots; thinly slice the mushrooms; mince or press the garlic.
  2. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and mushrooms, thensauté until they are tender, about 10 min. Season with salt and pepper. Meanwhile, peel and dice the potatoes; dice the beef cubes into small pieces (about 1 cm).
  3. Add the barley, potatoes, and beef, then sauté 2 min with stirring. Pour in the broth. Bring to a boil, then reduce the heat, cover and simmer 50 min, or until the barley and potatoes are tender, stirring occasionally.
  4. Adjust the seasoning, ladle the soup into bowls then serve.


The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

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