Prep Time : 15 minutes
Cook Time : 2 hours 10 minutes
Servings : 6

Ingredients :

  • 1 pound lean beef (cut into 1 inch cubes)
  • 1 tsp salt or to taste
  • 2 quarts water
  • ¼ cup chopped carrot
  • 1 garlic clove(minced)
  • 1 cup raw pearl barley (soaked and drained)
  • ½ cup onion (chopped)
  • ¼ tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 stalk celery (chopped)
  • 2 bay leaves
  • 1tsp paprika
  • 1 tsp cumin
  • 1 tsp dried basil
  • 2 tbsp olive oil
  • Directions :

    1. In a mixing bowl, mix the black pepper and all-purpose flour. Add the beef cubes and toss until they are coated with the flour mixture.
    2. Heat up the olive oil in a heavy pot over medium to high heat.
    3. Add the meat and saute until it is browned, turning occasionally.
    4. Use a slotted spoon to transfer the browned beef to a paper towel lined plate.
    5. Add the onion, celery and garlic. Saute until the vegetables are tender.
    6. Add water and bring the mixture to a boil.
    7. Add the browned meat, bay leaves, barley salt. Reduce heat and simmer for an hour, stirring occasionally.
    8. Add carrots, basil, cumin and paprika. Cover and simmer for another 1 hour.
    9. Remove the pot from heat and discard the bay leaves.
    10. Serve the soup into bowl and enjoy.

    Nutritional :

    Per serving: 238 calories, 7.5 g total fat (1.9 g saturated fat); 51 mg cholesterol; 344 mg sodium, 350 mg potassium; 22.6 g carbohydrate; 4.5 g dietary fiber; 0.8 g sugars; 20.2 protein