Beef Barley Soup

This is a quick and easy barley soup when you don’t happen to have a beef shank in your fridge or freezer.( who does??)

So creamy, luscious and satisfying. Vegan option is to replace the beef broth with vegetable or mushroom broth.

You will need:

1 cup pearl barley, rinsed and drained

Half a medium onion, diced

1 clove garlic, minced

1 medium carrot, chopped

1 celery stick, chopped

1 medium potato, cubed

1 box, 900 ml, of Campbell’s Beef Broth (reduced salt) + 2 extra cups of added water or broth.

Salt, pepper to taste

Optional: a handful of sliced or chopped mushrooms, 1 medium, chopped tomato

In a large pot, add 3 tbsps olive oil and fry your onions and garlic until translucent, a couple of minutes.

Add your carrots, celery, potatoes, and the rest of your optional items and stir until everything is warmed, a couple of minutes.

Add your beef broth plus one of the extra cups of broth. ( The saved cup of broth is for the end where you may or may not have to add extra liquid depending on how thick you like the soup.)

Bring all to a boil and lower heat to simmer.  Cover partially with a lid.

Simmer for around 40 to 45 minutes until barley and vegetables are cooked. Add your extra liquid if desired and check for salt.

Drizzle with good olive oil and enjoy!