hearty beef and barley soup

8 servings
⅓ cup Whole-wheat flour
1 teaspoon Herbal salt substitute
1 pounds Lean stew meat -- cut into
" chunks
2 tablespoons Olive oil
1 cup Chopped onion
1 tablespoon Minced garlic
½ cup Grated carrots
½ cup Chopped celery
1 cup Diced tomato
1 cup Barley
5 cups Defatted Chicken Stock or
  Veal stock
2 tablespoons Basil
Bay leaf
  Herbal salt substitute -- to
  Freshly ground pepper

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

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