Beef Vegetable Soup Recipe
No-added-salt Dairy-free No-added-egg
- 1 cup boneless, lean beef, cut into 1 inch pieces
- 1/2 cup pearl barley
- 3 1/2 cups water
- 2 carrots, chopped
- 1 onion, chopped
- 1 stick celery, chopped
- Pinch freshly ground black pepper
- 1 tsp parsley
- 3/4 cup canned lima beans, drained and rinsed
- 2 cups sliced fresh mushrooms
Stove or oven method:
Place beef, barley and water in a large saucepan and bring to the boil.
Remove any foam with a spoon.
Add the carrots, onions, celery, black pepper and parsley, then return to the boil.
Reduce the heat and cover. Simmer for 45 minutes.
Stir in the mushrooms and lima beans, then cover again and simmer for a further 15 minutes, until the beef is tender.
Chop as necessary.
Store excess in the freezer for not more than 48 hours.
This soup is a hearty meal in itself and can also be stored in the freezer.
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