Beef and barley soup

This beef and barley soup was really 'beefy', almost like an oxtail soup. I would estimate this lunch at around 450 calories at most.
We made the beef stock on Sunday; placing left over roast beef bones and scraps into a large pot, covering with water and stock vegetables and left it to simmer for an hour or so.

Today I used half the stock (one litre) to make this soup. Preparation took around 10 minutes and cooking 30 minutes. See our recipe below.
I don't know what it is about cheese rolls, but they seem to go well with all my soups! If you are new to this weight loss method
it's wise to weigh out the cheese, or how would you know what 10-15g of cheese looks like? Once you get the 'visual' idea, you can relax, and begin to trust your instincts more. 

BEEF AND BARLEY SOUP

Ingredients - serves 4
left over beef

1 ltr stock

1 ltr water

2 onions

1 celery stick

2 carrots

2 medium new or waxy potatoes

handful of pearl barley (I used 40g of dried)

2 bay leaves

teaspoon thyme (dried or fresh)

****

Before you start chopping the vegetables, place the pearl barley into a saucepan and bring to the boil. Boil for around 10 minutes (which is as long as it took for me to chop the vegetables). Use whatever vegetables you like - if you have some swede, turnip etc, why not add those too? Chop all the vegetables to about the same size. I was in a hurry, so chose smaller dice for mine. Place the stock/water into a large saucepan, add the vegetables, pearl barley, herbs and salt/pepper. Bring to the boil then simmer for around 15 minutes (if using small diced vegetables). Remove around 200g of the mix and blend with a stick blender and return to the soup. This will help thicken the soup. Add chopped pieces of cooked beef and cook for a further 10-15 minutes.
Here's a list of ingredients (text format).

Losing weight eating the food we love! 

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