Low GI Mushroom, Barley and Beef Soup

Ingredients

• 50g red onion
• 2 garlic cloves
• 450g button mushrooms
• 1 celery stalk
• 25g carrot
• 3 tsp fresh thyme
• 1 tbsp sunflower oil
• 225g beef mince, extra lean
• 2 tbsp tomato puree
• 3 tsp balsamic vinegar
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 850ml beef stock
• 700ml water
• 110g pearl barley
• 1 bay leaf
• 1 x 450g can black beans

Method

1. Peel the onion. Peel and crush the garlic cloves.
2. Chop the onion, carrot and celery. Slice the mushrooms
3. Chop the thyme if using fresh.
4. Drain and rinse the beans.
5. Place a heavy based pan over a high heat, add the oil and cook the beef until it is no longer pink.
6. Reduce the heat to medium, add the onion and garlic and cook for 5 minutes, stirring, until soft. Add the mushroom, celery, carrot and thyme and cook for a further 15 minutes, stirring occasionally until the liquid has evaporated.
7. Add the tomato puree, vinegar, salt and pepper and stir the mixture until the vegetable are thoroughly coated.
8. Add the stock, water, pearl barley and bay leaf and bring to the boil.
9. Reduce the heat, cover the pan and simmer for 45 minutes or until the barley is tender.
10.  Add the drained beans and heat through.
11. Remove the bay leaf and serve

As an alternative you can substitute the pearl barley for a soup and both mixture which should be cooked beforehand according to the packet instructions. Turkey mince would make a low fat alternative to the beef.