Beef Barley Soup (meatless)
Portion Size: 2 cups (3oz. meat, 1 starch, vegetable, plus broth)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ Pounds meatless beef, chunks | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 2 Tablespoons olive oil | |
| 2 Tablespoons flour | |
| 1 cup celery, diced | Washed, trimmed and diced |
| 1 large onion, diced | Washed, peeled and diced |
| 2 cups carrots, | Washed, peeled and sliced |
| 1 cup potatoes | Washed, peeled and diced |
| 1 cup peas, frozen | |
| 1 cup medium pearl barley | |
| 1 Tablespoon basil | |
| 1/4 cup parsley flakes | |
| 1 teaspoon garlic powder | |
| 1 teaspoon cumin | |
| 1 16-ounce can reduced salt diced tomatoes | |
| 8 cups low sodium vegan beef broth | (contains yeast) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot, heat oil. Add onions and cook until soft | |
| 2 | Sprinkle with flour. | |
| 3 | Add beef chunk carrots, potatoes, parsley, basil, parsley, garlic powder, cumin, stewed tomatoes and broth. | |
| 4 | Heat on medium high to boil, stirring occasionally. | |
| 5 | Reduce heat and simmer until vegetables are tender. | |
| 6 | Add peas just before serving simmer 5 minutes. | Check temperature. Minimum 165 degree F. |
