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Beef and Barley Soup 

Serves 4
Prep 20 minutes
Cook 45 minutes

Ingredients 
1 tsp rapeseed oil
2 large onions, finely chopped
250g lean minced beef
2 cloves garlic, crushed
2 carrots, chopped
1 small swede (turnip), finely chopped
1 medium leek, finely chopped
2 sticks celery, chopped
20g plain flour
1 low-salt beef stock cube, dissolved in 1.5L water
50g pearl barley
half tsp dried thyme
pinch pepper
2 tsp chopped chives, to garnish


Instructions 
  1. Heat the rapeseed oil in a pan, add the onions, then cook gently for 5 minutes, stirring regularly.
  2. Add the minced beef and stir for 5 minutes until starting to brown, breaking up any clumps with a wooden spoon.
  3. Add the garlic, carrots, swede, leek and celery and cook for 5 minutes, stirring regularly.
  4. Sprinkle the flour over the mince and vegetables, mixing well. Stir in the beef stock.
  5. Mix again, add the pearl barley, thyme and pepper, bring to the boil, turn down the heat, cover, then simmer gently for 30 minutes. Serve with a sprinkle of chives.
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