Beef, barley and vegetable soup

Rich, hearty and perfectly spiced, this soup will satisfy the rumbliest tummies. Just set it to cook and enjoy the aroma as it fills your kitchen with its warmth. Then tear open a loaf of bread and tuck in.

  • 90 min
Beef, barley and vegetable soup


  • 350 g rump beef
  • ½ tsp each: powdered cumin and garlic granules
  • 75 g barley
  • 100 g carrots
  • 60 g celery stalks
  • 80 g onion
  • ½ tsp harissa
  • 2 tbsp chopped parsley
  • 1 tbsp Vegeta all-purpose seasoning
  • 2 tbsp olive oil
  • 1 pepper


  1. Cut meat into cubes, sprinkle with cumin and garlic and let stand for about 20 minutes.
  2. In a large pot, add the seasoned meat, cover with about 1.2l water and cook for 1 hour over a low heat until tender.
  3. Put the parsley to one side, add your remaining ingredients to the pot including Vegeta and cook until your barley and vegetables have softened.
  4. Remove from heat, stir in parsley and serve.

Chef's tip: Barley reduces blood sugar, cholesterol and makes you feel full for longer.