Hearty Beef And Barley Soup

Recipe Ingredients

1/3 cup	20g / 0.7oz	Whole-wheat flour
1 teaspoon	5ml	Herbal salt substitute
1 lb	454g / 16oz	Lean stew meat - cut into
1		Chunks
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Minced garlic
1/2 cup	55g / 1.9oz	Grated carrots
1/2 cup	55g / 1.9oz	Chopped celery
1 cup	62g / 2.2oz	Diced tomato
1 cup	237ml	Barley
5 cups	1185ml	Defatted chicken stock or
		Veal stock
2 tablespoons	30ml	Basil
1		Bay leaf
		Herbal salt substitute - to
		Taste
		Freshly ground pepper

Recipe Instructions

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.

Source:
the California Culinary Academy

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