Hearty and healthy, this vegetable-laden winter soup can be frozen into portions for last minute dinner preparation.
- Heat 2 teaspoons oil in a large, deep saucepan over medium-high heat. Add a third of the beef and cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with oil and beef.
- Add remaining oil and onion to pan. Cook for 2 to 3 minutes or until tender. Add paprika and cook for 1 minute. Add carrots, swede, celery, stock, 6 cups water, barley and beef. Bring to the boil. Skim scum. Reduce heat and simmer, partially covered, for 1 1/4 to 1 1/2 hours or until tender. Season with salt and pepper.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set