Barley is full of vitamins and is a
good source of fiber, complex carbohydrates and protein. Barley is low in fat
and has no cholesterol.
While barley has a more distinctive flavor than rice, it, like rice, is a
delicious base for soups, stews, salads, curries, casseroles and desserts.
Pearl barley is a whole-grain barley from which the outer hull has been removed.
It is the most common form available. Pearl barley comes in both regular and
quick-cooking forms.
Beef Barley Soup
1 lb. stew beef - cut into small pieces
2 minced garlic cloves
6 C. beef broth
4 C. water
1 14.5 oz. can of crushed tomatoes
1 1/2 C. onion chopped
1 1/2 C. diced carrots
1 C. diced celery
1/2 lb. chopped mushrooms
3/4 C. pearl barley
1 t. oregano
salt and pepper to taste
Brown stew beef in 5-6 qt. stock pan. Add garlic, onions and cook for 3 minutes.
Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour.
Add vegetables, barley and spices. Cook 45 minutes or until barley is tender.
