This is a fantastic recipe, one that includes loads of vegetables. Onion, leeks, carrots, and celery are all called for in this recipe, and you can even add in as many more vegetables as you like as well. It is a delicious dish that is great for entertaining, and the best part is that you can make as much of it as you like because you can save the leftovers and reheat them at a later date.

If you have children this is a great idea to use to pack for lunches, just pour some soup into a thermos which will help keep it warm and off they go.

Ingredients (Serves 4)

• 60 g pearl barley
• 1.2 liters fresh beef stock
• 1 tsp dried mixed herbs
• 225 g lean rump or sirloin beef
• 1 large carrot, diced
• 1 leek, shredded
• 1 medium onion, chopped
• 2 sticks celery, sliced
• salt and pepper
• 2 tbsp fresh parsley, chopped to garnish
• crusty bread to serve

1. Place the pearl barley in a large saucepan. Pour over the stock and add the mixed herbs. Bring to the boil, cover and simmer for 10 minutes.
2. Trim any fat from the beef and cut the meat into thin strips.
3. Skim away any scum that has risen to the top of the stock.
4. Add the beef, carrot, leek, onion and celery to the pan. Bring back to the boil, cover and simmer for about 20 minutes or until the meat and vegetables are just tender.
5. Skim away any remaining scum that has risen to the top of the soup with a flat ladle. Blot the surface with absorbent kitchen paper to remove any fat. Season with salt and pepper to taste.
6. Ladle the soup into warm bowls and sprinkle with freshly chopped parsley. Serve accompanied with plenty of crusty bread.

“This soup is just as delicious made with lean lamb. A vegetarian version can be made by omitting the beef and beef stock and using vegetable stock instead. Just before serving, stir in 175 g fresh bean curd, drained and diced. An even more substantial soup can be made by adding other root vegetables such as swede or turnip”.

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