Hearty Veal Vegetable and Barley Soup
Contributed by: News Canada
(NC) - Use an inexpensive cut of veal to make this satisfying meal-in-a-bowl soup. Add a loaf of multigrain bread and a salad and dinner is done.
- 1 tbsp. vegetable oil 15 mL
- 12 oz stewing veal, cut into small cubes 375 g
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, chopped
- 8 cups water 2 L
- 2 bay leaves
- 1/2 cup pearl or pot barley 125 mL
- 2 tsp. salt 10 mL
- 1/2 tsp. pepper 5 mL
- 1 cup diced potato 250 mL
In large pot, heat oil over medium-high heat; 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. (15
mL) water if necessary to prevent browning. Add water, bay leaves, barley, salt and pepper; bring
to 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.
Tip: This soup can be doubled. If freezing, omit potatoes, cool and freeze in airtight
Cooked potatoes can be added when reheating.
Preparation time: 15 minutes - Cooking time: 50 minutes
Serving Size: Makes 4 servings
Nutritional Information: Per serving 509 Calories - 30.5 g Protein - 12.4 g Fat - 69.1 g Carbohydrate.