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Hearty Beef And Barley Soup

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup 20g / 0.7oz Whole-wheat flour

  2. 1 teaspoon 5ml Herbal salt substitute

  3. 1 lb 454g / 16oz Lean stew meat - cut into 1 Chunks 2 tablespoons 30ml Olive oil

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 1 tablespoon 15ml Minced garlic

  6. 1/2 cup 55g / 1.9oz Grated carrots

  7. 1/2 cup 55g / 1.9oz Chopped celery

  8. 1 cup 62g / 2 1/5oz Diced tomato

  9. 1 cup 237ml Barley

  10. 5 cups 1185ml Defatted chicken stock or Veal stock

  11. 2 tablespoons 30ml Basil

  12. 1 Bay leaf

  13. Herbal salt substitute - to

  14. Taste Freshly ground pepper

Instructions Jump to Ingredients ↑

  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.

  4. Makes 8 cups.

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