Beef and Barley Soup with Mixed Vegetables

Ingredients

• Lean ground beef 120 g
• Barley 1/2 cup
• Carrots, celery, onion 1.5 cups
• Beef broth 3 cups
• Olive oil 1 tbsp

Method

1. Prepare the vegetables. Wash and chop carrots, celery, and onion into small, even pieces about 1/2 inch in size. This ensures even cooking and a pleasant texture in the soup.
   Tip: Use a sharp knife and a stable cutting board for safety and efficiency.
2. Brown the ground beef. Heat the olive oil in a large pot over medium heat. Add the lean ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess fat if needed.
   Tip: Avoid stirring too frequently to allow nice browning which adds flavor.
3. Sauté the vegetables. Add the chopped carrots, celery, and onion to the pot with the browned beef. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
   Tip: Sautéing the vegetables enhances their natural sweetness and soup flavor.
4. Add barley and broth. Pour in the uncooked barley and beef broth. Stir well to combine all ingredients evenly.
   Tip: Make sure to scrape the bottom of the pot to release any browned bits for extra flavor.
5. Simmer the soup. Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 35 minutes, or until the barley is tender and the flavors have melded together.
   Tip: Check occasionally to ensure the soup is not sticking to the bottom; stir gently if needed.
6. Final seasoning and serve. Taste the soup and add salt and pepper as desired. Serve hot in bowls, optionally garnished with fresh herbs like parsley.
   Tip: Seasoning at the end allows you to control the saltiness perfectly.

Pro tips

• Use low sodium beef broth to control the salt content of the soup.
• For a thicker soup, let it simmer uncovered for the last 10 minutes to reduce liquid.