Leeks

Barley, leeks and veal main soup

Name: Barley, leeks and veal main soup
Prep time: 50 min
Cook time: 35 min
Yield: 12
Cuisine: Plats principaux
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

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Author: Geneviève Arbour Dt. P.

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Preparation 15

Baking 35

Portions 12

Freezing Yes

Budget

Ingredients Preparation

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 in olive oil for 3 to 5 minutes. Add Provence herbs. Soak with a bit of broth and continue cooking for 5 minutes or until the broth evaporates.
Add the remaining broth, barley, tomatoes, and their juice. Simmer at low heat for 25 to 35 minutes, or until the barley and vegetables are tender.