Barley and Thyme Soup [1]

1lb beef, cubed

7oz barley

1 onion, chopped

the stalks and leaves of one fennel, diced

5 sticks of celery, chopped

5 carrots, chopped

2 garlic cloves, minced

2 tomatoes, chopped

0.5oz. sea salt

0.5oz. cumin

0.5oz. ground thyme

1 tsp. ground fennel

1tsp. ground anise

1tsp. dried mint

1tsp. dried thyme

½ tsp. cayenne pepper

½ tsp. black pepper

½ tsp. turmeric

1 gallon water (for the soup)

16fl oz. water (to cook the barley)

Servings

5

Person

1

In a pressure cooker, Brown the beef in some olive oil
2

Toss in the chopped onion, garlic and tomatoes
3

Cook for 2 to 3 minutes then add all the spices and herbs, salt then a cup of water
4

Bring it to a boil
5

Add the remaining vegetables to the mixture
6

Pour the remaining water and close the lid
7

Let it cook and count 15 min after the whistle starts
8

In a saucepan cook the water and barley for about 15 min
9

Drain and add to the soup
10

Bring the soup to a boil for 5 minutes
11

Serve warm.

Cooks Note

Serves 5 to 7