This filling and fabulous soup has it all! It's very nutritious, low fat, hearty and easy to make. Or like my husband said 'if you would eat this soup the rest of your life, you will reach the age of 120 without a doubt!'
It's the perfect one dish meal which also tastes great the next day. If the leftovers get too thick in the fridge, simple add a little stock when you reheat it.
- Sirloin Steak - 350g / 12 oz fat removed and diced
- White Onion - 1, finely chopped
- Garlic Cloves - 2, finely chopped
- Celery Stalks - 3, sliced
- Carrot - 2, medium sized and sliced in quarters
- Potato - 1, peeled and diced
- Chopped Tomatoes - 1 can, 400g/14 oz
- Pearl Barley - 100g / 1/2 cup
- Beef Stock - 1,25L / 5 cups
- Bay Leaves - 2
- Fresh Thyme - 3
- Salt & Pepper - to taste
- Olive Oil - 4 tbsp
Remove the fat from the sirloin steak, cut into dices and sprinkle with salt and pepper. Heat 2 tablespoons of olive oil over medium/high heat in a frying pan. Fry the steak dices and brown on all sides, once browned transfer to a plate. You might want to drain the meat on a paper towel.
Heat 2 tablespoons of olive oil on medium heat in your stockpot. Sauté the onion and when about done add the finely chopped garlic and celery, stir and let it soften for a couple of minutes.
Add the diced potatoes, carrots, stir and cook for another 2 minutes. Now pour in the the beef stock, add the pearl barley, chopped tomatoes, bay leaves, fresh thyme sprigs and return the steak pieces to the soup.
Cover the soup and let it simmer for one hour or until the barley and all other ingredients are tender. Remove the bay leaves before serving and season with salt and pepper to taste. Serve with a piece of crusty farm bread and enjoy.