Barley, leeks and veal main soup

Author: Geneviève Arbour Dt. P.
Soupe-repas au veau, à l’orge et aux poireaux
Preparation 15
Baking 35
Portions 3 L which is about 12 portions of 250 ml
Freezing No


  • 454 gr (1 pound) of chopped veal
  • 1 package of 250 gr (3 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
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  • 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.

Chef's notes