Hearty Beef and Barley Soup

Cook Time 45 minutes

Servings 4

Ingredients

320g lean beef chuck, diced into 1 cm cubes

10ml olive oil

160g brown onion, diced into 1 cm cubes

160g celery, diced into 1 cm cubes

130g carrot, diced into 1 cm cubes

4 cloves of garlic peeled and minced

1 tsp tomato paste

60g pearl barley

100g Kent pumpkin, peeled & diced into 1 cm cubes

420ml beef stock

90g canned tomato pulp

5g salt

Small pinch of black pepper

½ tsp lemon juice

Small handful of flat leaf parsley, finely chopped

Method

Heat olive oil in a large deep saucepan, over a high heat. Add beef and cook for 6 minutes or until browned on all sides.

Then add onion, carrot, celery, and barley and sauté for a further 4 - 5 minutes. Add garlic and tomato paste and cook for a further 2 minutes.

Add beef stock, tomato pulp, pumpkin, salt and pepper. Then bring to a simmer, cover and cook over low heat for approximately 30 - 35 minutes or until the meat is tender.

Finish with lemon juice, chopped parsley and season further to taste.

Evenly portion into 4 bowls and enjoy.