Another soup recipe…since it has been cold…yes even here in Southern California. I’ve been making soup very often. This one is very easy, simple and so tasty. It is hearty and sure makes a great one dish meal, especially for a cold evening dinner. I used the pressure cooker, therefore the soup is ready in no time.


¾ cup pearl barley rinsed and soaked in water for 6~8 hours (or overnight)
1 small onion chopped
2~3 cloves of garlic
1 tablespoon olive oil
1 tablespoon all purpose flour
1 tablespoon soy sauce
1~1 ½ lb beef for stew
1 can stew tomatoes
3 carrots, cut in cubes
3 stalks celery, cut
2 medium potatoes, cut in cubes
Salt and pepper to taste
1~2 dry bay leaves


In a bowl place the beef in cubes with the flour, soy sauce, salt and pepper. Set aside.

In the pressure cooker add the olive oil and sautee the onion and garlic, add the beef and let stir for a while, add the barley (drained) and the stew tomatoes.

Add 3 to 4 cups of water and the bay leaves.

Cook under pressure for 10 minutes. After the cooking time, remove from heat and let the pressure come down, once be able to open, add the potatoes, carrots and celery and cook for another minute under pressure.

Add salt and pepper to taste and serve hot.

Did you know that in Japan, tea is made from roasted barley and is served cold as a summer beverage?

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