Hearty Beef & Barley Soup Recipe
Recipe Ingredients
1/3 cup whole-wheat flour
1 tsp herbal salt substitute
1 lb lean stew meat -- cut into
1 chunks
2 tbsp olive oil
1 cup chopped onion
1 tbsp minced garlic
1/2 cup grated carrots
1/2 cup chopped celery
1 cup diced tomato
1 cup barley
5 cup defatted chicken stock or
1 veal stock
2 tbsp basil
1 bay leaf
1 herbal salt substitute -- to
1 taste
1 freshly ground pepper
Recipe Preparation
1. In a shallow bowl combine flour and salt substitute. Dredge chunks
of meat in flour mixture.
2. In a large stockpot over medium-high heat, quickly brown chunks of
meat in hot oil. Add onions and garlic and cook until soft (3 to 5
minutes). Add carrots, celery, and tomato and continue cooking for 5
minutes.
3. Add barley, stock, and basil, and bring to a boil. Crush bay leaf
and wrap in piece of cheesecloth or place into a tea ball. Add to
soup. Lower heat to simmer and cook until barley is soft (20 to 25
minutes). Season to taste with salt substitute and pepper. Remove bay
leaf before serving.
Makes 8 cups.
Recipe By : the California Culinary Academy
Servings: 8
Back to Meat Recipes
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Hearty Beef & Barley Soup Recipe Index
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