Barley, leeks and veal main soup
15
35
12
No
Ingredients
- 454 g (1 pound) of chopped veal
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 diced celery branches
- 2 diced medium size carrots
- 275 gr or 12 Brussels sprouts
- 15 ml (1 tablespoon) of Provence herbs
- 30 ml (2 tablespoons) of olive oil
- 796 ml (1 can) of diced tomatoes
- 80 ml (1/3 cup) of pearl barley
- 1,5 L (6 cups) of chicken broth without added salt
Preparation
Side-by-side mode- Cook chopped veal at medium high heat in a non-stick pan. Salt and pepper. Drain. Set aside.
- In a large casserole, fry vegetables into olive oil for 3 to 5 minutes. Add Provence herbs. Soak with a bit of broth and continue cooking 5 minutes or until broth evaporates.
- Add remaining broth, barley, tomatoes and its juice. Simmer at low heat for 25 to 35 minutes or until barley and vegetables tenders.
