• 500g chuck steak (diced and trimmed of fat)
  • 1 tablespoons (metric) olive oil
  • 1 onion (chopped)
  • 2 stalks celery (sliced)
  • 2 carrots (chopped)
  • 1 parsnip (chopped)
  • 2 tomatoes (chopped)
  • 1/2 cup barley
  • 1L beef stock (salt reduced)
  • 1L water
  • 2 zucchini (diced)
  • 400g can kiney beans (drained and rinsed)
  • 1 cup frozen peas
  • Parsley (to serve)


  1. Toss beef in oil, heat a wide saucepan or stockpot over medium-high heat and brown beef in 2 batches. Reduce heat to medium and add onion, celery, carrot, parsnip, tomatoes and barley. Add beef stock and 1 Lwater and bring to the boil.
  2. Simmer for 2 hours or until beef and barley are tender. Add zucchini and kidney beans for the last 15 minutes of cooking. Add frozen peas for the last 5 minutes of cooking.
  3. Serve in large bowls with fresh chopped parsley.


  • Try serving soup with a dollop of pesto or a grating of parmesan.
  • Leftover soup freezes really well, so pour into plastic containers with tight fitting lids in individual portions and freeze for up to 3 months. Makes a great lunch to take to work or an easy dinner that can be reheated in minutes.

Recipe reproduced with permission from Meat and Livestock Australia. For more recipes visit