There is a new favourite soup in my house. One day my thirteen year old was flicking through a cookbook and found this recipe. He decided he wanted to cook this for dinner. We had cavolo nero and kale growing in our garden so it was decided this was going to be made.
Now originally this was a pressure cooker soup, but as I am one of those people that does not have one, we made this in a large pot and adjusted the way it was cooked.
We loved it. Everyone loved the flavour, it is kind of a meal in itself, as it is a hearty soup.
You can use kale instead of cavolo nero, they are perfectly interchangeable.
This is a nice, hearty soup that my family love, hope yours does to.
Now originally this was a pressure cooker soup, but as I am one of those people that does not have one, we made this in a large pot and adjusted the way it was cooked.
We loved it. Everyone loved the flavour, it is kind of a meal in itself, as it is a hearty soup.
You can use kale instead of cavolo nero, they are perfectly interchangeable.
This is a nice, hearty soup that my family love, hope yours does to.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Express'
Serves 6
1 tablespoon olive oil
1kg beef chuck steak, cut into 2cm pieces
1 large onion (200g), chopped
2 cloves garlic. crushed
2 litres (8 cups) water
2 cups (500ml) beef stock
1 teaspoon vegeta, optional
1/2 cup (100g) pearl barley
2 stalks celery (300g), trimmed, coarsely chopped
1 large carrot (180g), diced
3 cups (240g) coarsely shredded cavolo nero (tuscan cabbage)
3/4 cup coarsely chopped fresh flat leaf parsley
Heat oil in a large saucepan, cook beef, in batches, until browned.
Return all the beef to the saucepan with the onion and garlic, stir for 2 minutes. Add the water, stock and vegeta, if using. Cover with a lid, bring to the boil, once boiling, reduce the heat and simmer for 1 hour and 30 minutes.
Add the barley, celery and carrot. Cover with a lid, bring to the boil, reduce the heat, simmer for a further 25 minutes.
Add the cavolo nero, return the soup to the boil, cook for 5 minutes or until the cavolo nero has softened. Season to taste.
Just before serving, stir in the parsley.
Serves 6
1 tablespoon olive oil
1kg beef chuck steak, cut into 2cm pieces
1 large onion (200g), chopped
2 cloves garlic. crushed
2 litres (8 cups) water
2 cups (500ml) beef stock
1 teaspoon vegeta, optional
1/2 cup (100g) pearl barley
2 stalks celery (300g), trimmed, coarsely chopped
1 large carrot (180g), diced
3 cups (240g) coarsely shredded cavolo nero (tuscan cabbage)
3/4 cup coarsely chopped fresh flat leaf parsley
Heat oil in a large saucepan, cook beef, in batches, until browned.
Return all the beef to the saucepan with the onion and garlic, stir for 2 minutes. Add the water, stock and vegeta, if using. Cover with a lid, bring to the boil, once boiling, reduce the heat and simmer for 1 hour and 30 minutes.
Add the barley, celery and carrot. Cover with a lid, bring to the boil, reduce the heat, simmer for a further 25 minutes.
Add the cavolo nero, return the soup to the boil, cook for 5 minutes or until the cavolo nero has softened. Season to taste.
Just before serving, stir in the parsley.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060708143522/
Pin it: www.pinterest.com.au/pin/399413060708143522/
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