Hearty Beef And Barley Soup
Serving Size : 8
Ingredients for prepare Hearty Beef And Barley Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/3 | cup | whole-wheat flour |
| 1 | teaspoon | herbal salt substitute |
| 1 | pound | lean stew meat - cut into |
| 1 | " | chunks |
| 2 | tablespoons | olive oil |
| 1 | cup | chopped onion |
| 1 | tablespoon | minced garlic |
| 1/2 | cup | grated carrots |
| 1/2 | cup | chopped celery |
| 1 | cup | diced tomato |
| 1 | cup | barley |
| 5 | cups | defatted chicken stock or |
veal stock
hearty beef and barley soup |
| 2 | tablespoons | basil |
| 1 | | bay leaf |
recipe Hearty Beef And Barley Soup
1. In a shallow bowl combine flour and salt substitute. Dredge chunks
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of meat in flour mixture. 2. In a large stockpot over medium-high heat, quickly brown chunks of meat in hot
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oil. Add onions and garlic and cook until soft (3 to 5 minutes). Add carrots,
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celery, and tomato and continue cooking for 5 minutes. 3. Add barley, stock, and
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basil, and bring to a boil. Crush bay leaf and wrap in piece of cheesecloth or place into a
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tea ball. Add to soup. Lower heat to simmer and cook until barley is soft
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(20 to 25 minutes). Season to taste with salt substitute and pepper. Remove bay leaf
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before serving. Makes 8 cups.
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