Barley Beef Soup
Serves 4-‐6
¾ pound beef or lamb meat, cut into 1-‐inch cubes
1 tablespoon extra-‐virgin olive oil
1 teaspoon salt
½ teaspoon pepper
4 cups beef stock
1 cup onion, chopped
½ cup celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoons red pepper flakes
1 cup potatoes, peeled and cut into ½ inch pieces
1 can (14 ½ ounce) crushed tomatoes
¼ cup quick cooking barley
1 cup frozen mixed vegetables
1 bay leaf
Turn the dial on the pressure cooker to 10 minutes and add the oil.
Heat oil for 2 minutes then add meat season with salt and pepper, cook
un@l browned..
S@r in stock, scraping bits from the bolom.
Add tomatoes, onion, celery, garlic, oregano, red pepper and bay leaf;
secure lid.
Set the pressure cooker dial to 25 minutes.
When cook @me is complete, and pressure is fully released, open lid
with cau@on.
Add barley and frozen vegetables; secure ld.
Set dial to 5 minutes.
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