Diabetes-friendly beef and barley soup

Diabetes-friendly beef and barley soup

Ingredients (4 servings)

  • 4 dried bay leaves
  • 1 large brown onion, halved
  • 5 garlic cloves, peeled
  • 3 fresh thyme sprigs
  • 2 teaspoons black peppercorns
  • 1 cinnamon stick
  • 2 cups no-added-salt beef stock
  • 600g beef chuck steak, trimmed of fat, cut into 4cm pieces
  • 1 tablespoon olive oil
  • 2 celery stalks, thickly sliced
  • 400g sweet potato, peeled, chopped
  • ½ cup pearl barley, rinsed
  • 80g green beans, trimmed, cut to 3cm lengths
  • Extra thyme sprigs, to serve


Place bay leaves, onion, garlic, thyme, peppercorns and cinnamon in a large saucepan with 6 cups cold water and stock. Bring to boil on high. Add beef. Return to a boil, skimming any foam from the top. Cook, covered, on medium-low heat for 1 hour or until beef is just tender. Strain over a large heatproof bowl. Reserve beef and liquid together, and onion and garlic together. Discard remaining solids. Mash onion and garlic in a small bowl until smooth.

Heat oil in a large saucepan on medium- high. Add celery. Cook for 2 minutes or until starting to soften. Add reserved liquid and beef, onion mixture, sweet potato and barley. Bring to boil. Reduce heat to medium- low. Cook, covered, stirring occasionally, for 30 to 40 minutes or until barley is tender. Season with salt and pepper.

Stir in green beans. Cook for 5 minutes or until beans are just tender. Serve topped with extra thyme.

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