Make it Scotch

Beef and Barley Soup

  • Prep 15 mins
  • Cook 45 mins
  • Serves 4

Nutrition

  • Kcals 514
  • Fat 20g
  • Protein 38.1g
  • Carbohydrates 49.8g
  • Sugar 10g
  • Salt 2.4g

Ingredients

Cooking Method

  • 1
    Heat the oil and butter in a large pan and cook the onions and thyme for 15 minutes until dark golden.
  • 2
    Add the pearl barley, beef and stock, bring to the boil and simmer for 20 minutes until the barley is tender.
  • 3
    Add the cabbage and cook for a further 3 - 4 minutes.
  • 4
    Meanwhile, toast the bread on one side, then turn, place the cheese on top and return to the grill for a few minutes until bubbling and golden.
  • 5
    Ladle the soup into bowls and top with the cheese toasts.
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