A Recipe for Soup & Stock Medley

As we creep towards the colder winter months, there are few dishes as appetizing as a nice, wholesome soup and stock medley to warm the soul. This particular recipe is for a Beef and Barley Vegetable Medley Soup, although the meat can easily be substituted for more vegetables.

It’s quite a straightforward dish to prepare, and should take around 45 minutes in total. While regular salt and pepper will suffice, we recommend using our delectable Indian Black Salt Kala Namak and Australian Black Cracked Pepper for a truly flavourful experience.

Ingredients

• Approximately 350g worth of mixed vegetables
• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 250g of beef stew pieces
• 1 teaspoon Indian Black Salt Kala Namak (Fine)
• 1 teaspoon Australian Black Cracked Pepper
• 3 cups chicken stock
• 3 cups beef stock
• ¼ cup tomato paste
• ¼ cup quick cooking barley, dry

The Recipe

1. Heat the olive oil in a large pan on medium-high heat.
2. Add the chopped onion and cook for six minutes, stirring regularly.
3. Stir in the 250g beef stew pieces.
4. Cook for approximately eight minutes, or until the meat is browned and mostly cooked through.
5. Move this meat mixture into a large pot, and stir in the chicken and beef stock, tomato paste, barley and the salt and pepper.
6. Cook for approximately 10 minutes.
7. Stir in the vegetable medley and cook for a further 10 minutes on medium heat.
8. Remove from heat and leave the pot uncovered so that the vegetables don’t overcook.

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