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Barley and beef soup

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Barley and beef soup

with spinach, green peas and parsley

Informations supplémentaires
40 min. | 558 kcal | easy | One pot, Even better the next day | Printable version
1. Adjust the steps of the recipe for your children To help your children discover and develop their taste buds, start by serving them a smaller bowl, and if they're not big soup fans, go easy on the broth; this way, they might be more willing to give it a try.
2. Setup Chop the onion, carrot and parsley. Cut the celery into small pieces. Roughly chop the spinach.
3. Cook the beef Heat a drizzle of oil in a large pot over medium-high heat. Add the beef and cook for 3-4 minutes.
4. Cook the vegetables Add another dizzle of oil to the pot. Add the carrot, celery and onion and cook for around 3-4 minutes. Add salt and pepper.
5. Make the soup Add the barley, 45 2P | 60 3P ml of tomato paste, the worcestershire sauce, broth cube and 4 2P | 6 3P cups of water. Bring to a boil, lower the heat to medium low and simmer for 18-20 minutes covered.
6. Plate your dish Add the peas and spinach and adjust the seasoning to taste. Serve and garnish with fresh parsley. Bon appétit!
280gGround Beef
0.5unitFresh Italian Parsley
80mlGreen Peas
2unitCarrot(s)
1unitCelery
0.5unitYellow Onion(s)
40gBaby Spinach
45mlTomato Paste
1unitBeef Broth Cube(s)
140gPearled Barley
30mlWorcestershire Sauce
What you need pot
558 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 58g
19%
fat 20g
31%
cholesterol 83mg
28%
fiber 13g
52%
protein 38g
saturated 8g
40%
sodium 992mg
41%
sugar 9g
trans 0g