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Diabetes-friendly beef and barley soup
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
"Delicious and diabetic-friendly soup for all to enjoy!"
Ingredients:
  • 4 dried bay leaves
  • 1 large brown onion, halved
  • 5 garlic cloves, peeled
  • 3 fresh thyme sprigs
  • 2 tsp black peppercorns
  • 1 cinnamon stick
  • 510.00 gm beef style liquid stock
  • 600g beef chuck steak, trimmed of fat, cut into 4cm pieces
  • 18.20 gm olive oil
  • 2 celery stalks, thickly sliced
  • 400g sweet potato, peeled, chopped
  • 110.00 gm pearl barley, rinsed
  • 80g green beans, trimmed, cut to 3cm lengths
  • Extra thyme sprigs, to serve
Instructions:
  • In a large saucepan, combine bay leaves, onion, garlic, thyme, peppercorns, cinnamon, 6 cups cold water, and stock. Bring to a boil over high heat. Add beef and return to a boil, skimming any foam. Reduce heat to medium-low, cover, and simmer for 1 hour until beef is tender. Strain liquid into a large heatproof bowl, keeping beef and liquid together, and onion and garlic together. Discard solids and mash onion and garlic until smooth in a small bowl.
  • In a large saucepan over medium-high heat, warm the oil. Add the celery and cook for 2 minutes until it begins to soften. Stir in the reserved liquid, beef, onion mixture, sweet potato, and barley. Bring to a boil, then lower the heat to medium-low. Simmer covered for 30 to 40 minutes, stirring occasionally, until the barley is tender. Season with salt and pepper to taste.
  • Mix in the fresh green beans and simmer for 5 minutes or until they reach a tender texture. Garnish with an extra sprinkle of fragrant thyme before serving.

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