Hearty Beef and Barley Soup

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2 tb olive oil
1/2 c Celery; chopped
1 Bay leaf
1 lb Lean stew meat; cut into 1" chunks
1 tb Garlic; minced
2 tb Basil
1 ts Herbal salt substitute
1 c tomato; Diced
Herbal salt substitute; to taste
Black Pepper; freshly ground
5 c Defatted Chicken Stock; or Veal Stock
1/2 c carrots; Grated
1 c Onions; chopped
1 c Barley
1/3 c Whole-wheat flour

Original recipe makes 8



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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 282 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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