One-Pot Beef & Kumara Barley Soup
A recipe from New Zealand.
🇳🇿 New ZealandsoupbeefkumarabarleyhighProteinhighCarblowSodiumlowSaltonePotheartHealthycomfortFoodmealPrep
Nutrition (per serving)
420Calories
38 gProtein
58 gCarbs
12 gFat
10 gSugar
330 mgSalt
Ingredients
- 800 g Lean beef chuck (diced)
- 1 kg Orange kumara (large dice)
- 200 g Pearl barley (rinsed)
- 1.8 L Low-sodium beef stock
- 4 medium Carrots (thick slices)
- 2 large Onion (diced)
- 5 cloves Garlic (minced)
- few sprigs + 1 leaf Fresh thyme & bay leaf
- 1 tbsp Olive oil
- 1/3 cup chopped (for serving) Fresh parsley
Method
- Heat olive oil in large pot. Brown beef in batches (no salt). Remove and set aside.
- In same pot, sauté onion and garlic 5 min until soft. Add barley, stir 2 min.
- Return beef, add kumara, carrots, herbs, bay leaf and low-sodium stock. Bring to gentle boil.
- Reduce heat, cover and simmer 1–1.5 hours until beef tender and barley soft. Remove bay leaf and thyme. Serve sprinkled with parsley – hearty, low-sodium NZ beef-kumara-barley soup.
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