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Beef & Vegetable Soup
  • Serves 4
  • UNITS: 2 per serving
  • FAT POINTS: 1 per serving
  • CALORIES: 116 per serving
  • 8oz/226gg lean rump or sirloin beef steak
  • 1 leek, finely chopped
  • 1 medium onion, finely chopped
  • 1 large carrot, sliced
  • 2 sticks celery, finely chopped
  • 2oz/56g pearl barley
  • Salt & Black pepper, to season
  • 1 teaspoon dried mixed herbs
  • 2 beef stock cubes, dissolved in 2 pints of boiling water
  1. Place the pearl barley in a large saucepan. Pour over the stock and add mixed herbs. Bring to the boil, cover and simmer for 10 minutes.
  2. Meanwhile, trim any fat from the beef and cut into strips
  3. Skim away any froth that has risen to the top of the stock. Add the beef, carrot, leek, onion and celery to the pan. Bring to the boil, cover and simmer for 30-40 minutes or until the meat is tender.
  4. Remove any excess fat from the top of the pan and adjust the seasoning to taste.
  5. Ladle the soup into warm bowls
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