


Beef and Barley Soup
by: kirby
This all comes together is less than 40mins, with your trusty pressure cooker to the rescue.
Prep Time:
10 minutes
Cook Time:
38 minutes in pressure cooker (set to meat/ribs, speed 3)
Servings
6 people

Ingredients
- 250g medium button mushrooms (chopped in quarters)
- 1/2 cup barley (uncooked)
- X2 teaspoons coriander powder
- X2 teaspoons garlic
- 1/4 cup soy sauce
- X1 stock cube (low sodium, beef or veg added to 1L water)
- X1 birds eye chilli
- X1 tablespoon apricot jam
- 125g celery sticks (chopped in 1cm rounds)
- 750g free range lamb cubes
- X1 onion
- X3 medium carrots
- 50g tomato paste
- coriander to garnish
- salt & pepper to taste
Instructions
- Add oil to cooker, braise meat until brown then add onions and pinch of salt.
- Then add coriander powder, chill, garlic, jam, tomato paste and mix.
- After mixing add soy sauce, carrots, mushrooms, celery, stock cube (in 1L water) and barley.
- Set pressure cooker to meat/ribs and speed of 3. Mine cooked in 38 mins.
- Serve with salt, pepper and fresh coriander. Enjoy!
Chef Notes:
Remember to cut veggies into chunks, not too small as it will get lost in the soup
If you prefer a thicker stew like texture you can add a cornstarch slurry.
You can also use any meat you prefer.
Additional Info
Course: Dinner
Keyword: lamb and barley soup, veggies, winter food
Did you make this recipe?
Mention @nutritionbykirby and tag #nutritionbykirbyrecipies