Hearty pink meat and barley soup

• cooking-oil spray
• 520 gram lean diced pink meat
• 1 medium_piece (150g) brown onion, chopped coarsely
• 1 clove garlic, crushed
• 2 medium_piece (240g) carrots, chopped coarsely
• 2 (300g) stalks celery, trimmed, chopped coarsely
• 1/4 cup (70g) salt-reduced tomato paste
• 2 cup (500ml) salt-reduced pink meat inventory
• 1 litre (4 cups) water
• 1/3 cup (65g) pearl barley
• 1/4 small_piece (250g) cauliflower
• 1 large_piece (150g) zucchini, chopped coarsely
• 1/2 cup (60g) frozen peas
• 1/2 cup unique flat-leaf parsley, coarsely chopped
• 1 tablespoon unique tarragon leaves, coarsely chopped

Hearty pink meat and barley soup

• 1

  Evenly spray a substantial saucepan with cooking spray. Put together dinner pink meat, in batches, over high warmth, till browned, eradicate from pan.

• 2

  Put together dinner onion, garlic, carrot and celery in same pan, stirring, till onion softens. Add paste, put together dinner, stirring, 2 minutes.

• 3

  Return pink meat to pan with inventory, the water and barley, ship to the boil.

• 4

  Add cauliflower and zucchini, simmer, uncovered, about half-hour or till vegetables are subtle. Breeze in peas, simmer about 5 minutes or till peas are subtle.

• 5

  Serve soup sprinkled with herbs.