Beef Barley and Apricot Soup
Deeply flavourful soup with a hint of sweetness. Hot tip: - if you don't have barley, substitute farro, wild rice or brown rice. - serve with a spoonful of plain yogurt or sour cream.
Serves 2-3
Prepare Ingredients
01
| 1 medium | yellow onion |
| 0.5 cup | dried apricot about 8 |
| 2 medium | yellow potato |
Dice onion. Cut apricots into quarters. Chop potatoes into 1/8-1/4” cubes.
Cook Onion and Beef
02
| 1 Tbsp. | olive oil |
| 0.5 lb. | ground beef |
| 0.5 cup | barley or farro, wild rice, brown rice |
| 0.5 tsp. | thyme, dried |
| 1 tsp. | salt |
Heat olive oil in a medium or large pot over medium heat. Sauté onion until starting to brown, 6-8 minutes . Stir in beef and break apart slightly. Cook 6-8 minutes until browned.
Stir in barley, apricots, thyme and salt.
Finish Soup
03
| 4 cup | broth 1L |
| 2 cup | baby spinach |
Add broth and potatoes, turn heat to medium high, bring to a boil. Reduce heat to medium-ow and simmer until potatoes and barley are tender, about 20 minutes.
Stir in spinach. Taste and season with salt and pepper.