Hearty beef soup
* a soup even the blokes like.
Serves 2
200gm rump steak
1 medium onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 turnip, chopped
2 cloves garlic, crushed
1 tbs balsamic vinegar
¼ cup pearl barley raw
3 tsp vegetable stock concentrate
750ml beef bone broth
olive oil
parsley leaves as much as you desire.
Method
Heat oil in large saucepan, add onion, garlic and cook for 2 minutes, add carrot, celery and turnip for a few minutes.
Transfer into bowl and then spray pan again and brown meat.
Tip the vegetables, barley, paste, bone broth and balsamic back into saucepan and cover, let simmer for 45 minutes.
If needed add a bit more water depending on how thick you like your soup and simmer uncovered for another 15 minutes.
Then let stand for 10 minutes.
* Alternatively place all ingredients into a slow cooker and cook on high for 4 hours or better if you can cook for 8 hours on low. Then remove lid and let stand for 10 minutes.
Either way of cooking, after you have let stand for 10 minutes, shred the beef with a fork, stir in parsley, add cracked pepper to taste and enjoy.
*If Rob doesn’t see me make this soup, I freeze my other serving, but he likes this as much as me, so best to make double batch.
*Nice to swap soups with your workmates, so make all different soups to share.
*Perfect lunch or dinner.
*A soup with high amount of protein, so perfect post workout.
