Ingredients Jump to Instructions ↓

  1. 6 1 teaspoon olive oil

  2. 1 teaspoon butter

  3. 1 chopped carrot

  4. 1 chopped celery stalk

  5. 1 chopped onion Salt and pepper to taste

  6. 2 cups of chopped, cooked beef

  7. 1 teaspoon Worcestershire sauce Pinch each of basil and oregano

  8. 8 cups beef stock

  9. 1 large can of diced tomatoes, including liquid

  10. 3/4 cup dried pearl barley

Instructions Jump to Ingredients ↑

  1. Heat the olive oil and butter in a soup pot over a moderate heat. Add carrot, onion and celery. Add a pinch of salt and cook until vegetables are soft. Next, sprinkle the basil and oregano and keep cooking for another 3 minutes. Now add in all the remaining ingredients and bring the soup to the boil. Cover and leave to simmer. Cook for at least an hour so that the barley becomes soft.


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