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Before you jump to Hearty Beef & Barley Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. There’s some worth to that. Sometimes, though, the last thing you want is to have to cook a meal from scratch. Sometimes just about all you really want is to go to the drive through and get home quickly. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because lots of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here is how to eat healthy and balanced when you visit the drive through.
Go with the side dishes. Not too long ago, the sole side dish item at a fast food restaurant was French fries. Today the majority of the most popular fast food franchises have enhanced their products. There are lots of salads out there these days. Chili is definitely another option. You can purchase a baked potato. Fruit is generally available. There are plenty of healthful options that do not include things like putting something deep fried into your body. Instead of the pre-determined “meal deals” try to build a meal consisting of side dishes. This can help you keep the calorie count low and reduce your fat intake.
Common logic tells us that one sure way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good strategy, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you need most is just to have somebody else do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to hearty beef & barley soup recipe. To make hearty beef & barley soup you only need 9 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Hearty Beef & Barley Soup:
- Get 300 g Lean steak mince
- Take half a leek
- Provide 1 stick celery
- Get 1 good size carrot
- Get 2 smallish potatoes
- You need 1 onion
- You need 1 stock cube
- Take 2 dessert spoons of grave granules
- Provide 30-70 g Barley, depending on how much you like
Steps to make Hearty Beef & Barley Soup:
- There are just the 2 of us so we buy mince from the butcher and I get him to pack it into half pound bags. That’s about 300g I freeze them and defrost them for each meal.
- Brown the meat. Make sure you get it nice and brown. This really enriches the flavour so get it nice and brown but be careful not to burn it. My mince is really lean as there is no fat but if you have a fatty mince you might want to drain the fat off at this point.
- While the mince is browning chop the onion, leek, carrot and celery. I chop the celery really finely but everything else is in nice big chunks. The celery is there as a flavour enhancer. You don’t get a celery taste you just get a beefier beef and a sweeter carrot.
- When the mince is brown add around 600ml of water, leeks, onion, carrot, celery and your stock cube. Season with a bit of salt & pepper, bring to the boil and simmer on a very low heat for about an hour. Long slow cooking brings out the flavour in the beef and the veg infuses into the liquid. Make sure it’s a really low heat though.
- This is the tricky bit to judge. The barley REALLY swells up. In my recipe there is only 70g of barley. My wife thought that this was a bit too much so next time I cook it I will probably put just 40g in. Add your pearl barley and bring to the boil again.
- The barley cooks in around 40 to 50 minutes start checking after about 40 minutes.
- About 20 minutes before the meal is ready to be served cut the potato into 10-15mm cubes and cook separately. If you cook the potatoes separately you can stop cooking when they are just right. If you cook them in the soup they might just end up as a potato mush in the bottom of the bowl.
- Just before serving sprinkle in a couple of dessert spoons full of gravy granules. This gives a lovely rich texture and helps with the beefy flavour.
- Serve pour into bowls and add as much or as little of the potato as you want. For a touch of luxury ad a knob of butter on top of the potato
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