This soup is a staple in our house, it’s a comfort food and my toddler just loves it. I usually make a big batch and freeze most of it so that I always have something on standby that I can give her when I don’t have time (or energy) to cook.
1 large onion – chopped
3 large carrots – peeled and sliced
4 stalks celery with leaves – sliced1 punnet baby marrow – cut into big slices
6 Tomatoes – chopped
¼ cup pearled barley
400 g Beef shin on the bone
1.5 l hot water
1 tbsp olive oil
Salt and Pepper to taste
- In a heavy based pot (I use a pressure cooker it speeds up the cooking time considerably) heat up the olive oil and add the onion, carrots and celery. Cook until the onion becomes translucent.
- Add the baby marrow and tomatoes and cook for 1 minute.
- Season to taste and bring to a boil.
- Reduce the heat cover and let simmer for 1h30 until the beef is cooked and tender (40 min in the pressure cooker)
For freezing – Portion into silicone muffin pans, let the soup freeze overnight and transfer to freezer bags. Use within 2 months.