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.
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.
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