Barley and beef soup

with mushrooms, green peas and parsley

  • 40 min
Customer Favourite
Beef
Poultry
A small bowl of comfort awaits you. Try our bowl of beef and barley soup with mushrooms, green peas, celery, parsley and carrot. With a light tomato taste, it’s super delicious.

Allergens: Soy, Wheat
Recipe 2596

Ingredients

250 g
Beef strips
4 g
Italian Parsley
1/3 cup(s)
Green Peas
1
Carrot(s)
1
Celery
1/2
Yellow Onion(s)
150 g
White Mushrooms
199 ml
Diced Tomatoes
1
Chicken Broth Cube(s)
1/2 cup(s)
Pearled Barley
2 tbsp
Vegetable Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
585 kcal
Total fat
18 g
Saturated Fat
7 g
Sodium
1 g
Total Carbohydrate
61 g
Fiber
14 g
Sugar
9 g
Proteins
45 g

Instructions

Recipe 2596, Step 1
1

Setup

Cut the beef strips into cubes. Chop the onion and the carrot. Thinly slice the celery. Quarter the mushrooms.

Recipe 2596, Step 2
2

Cook the beef

Heat a drizzle of oil in a pot over medium-high heat. Add the beef and cook for 5 minutes. Remove from the pan.

Recipe 2596, Step 3
3

Cook the vegetables

Add another dizzle of oil to the pot. Add the carrot, the celery, the onion and the mushrooms and cook for around 4-5 minutes.

Recipe 2596, Step 4
4

Make the soup

Add the barley, the diced tomatoes, the chicken stock and 1 liter of water (double for 4 ppl.). As needed, adjust the quantity of water. Add the beef back to the pot. Bring to a boil, lower the heat and simmer for 20 minutes.

Recipe 2596, Step 5
5

Plate your dish

Add the peas to the pot. Check seasoning and serve with fresh parsley. Bon appétit!