BEEF & BARLEY SOUP
Prep 20 Minutes
Cook 60 Minutes
Ingredients:
Extra Virgin Olive Oil, drizzled
1 Onion, diced
1 Garlic Clove, minced
500g Grass-Fed Diced Beef
1 Carrot, diced
1 Zucchini, chopped
2 Potatoes, diced
3L (6 cups) Bone Broth
¾ cup Passata
1 Bay Leaf
4 sprigs Thyme
½ cup Pearl Barley
Salt & Pepper, to taste
Fresh Thyme, to serve
Method:
1. Heat oil to a large saucepan on medium heat.
2. Add onion and garlic and cook until softened.
3. Add beef and allow to brown all over for a couple of minutes.
4. Add carrot and zucchini and cook for another minute.
5. Add potatoes, bone broth, passata, the bay leaf, thyme, pearl barley, salt and pepper to the
saucepan. Bring to a boil and reduce to a low heat, cooking for 45-60 minutes or until pearl
barley is soft (make sure to stir from time to time, and add more broth if the liquid has
evaporated too much).
6. Serve soup with fresh thyme.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
