- 1 tbsp (15 mL) vegetable oil
- 12 oz (375 g) stewing veal, cut into small cubes
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, chopped
- 8 cups (2 L) water
- 2 bay leaves
- 1/2 cup (125 mL) pearl or pot barley
- 2 tsp (10 mL) salt
- 1/2 tsp (5 mL) pepper
- 1 cup (250 mL) diced potatoes
In a large pot, heat oil over medium-high heat and brown veal. Reduce heat to medium-low, add carrots, celery and onion. Cover and cook, stirring occasionally, for about 10 minutes or until softened. Add 1 tbsp (15mL) of water is necessary to prevent browning. Add water, bay leaves, barley, salt and pepper; bring to a boil. Reduce heat and simmer for 20 minutes. Add potatoes and simmer for about 20 minutes longer or until vegetables and veal are very tender. Discard bay leaves. Season to taste with salt and pepper.
Nutritional Information: 509 calories * 30.5g Protein * 12.4g Fat * 69.1 g Carbohydrate
Helpful Tips: This soup can be doubled. If freezing, omit potatoes, cool and freeze in airtight containers. Cooked potatoes can be added when reheating.