Another cold-weather favorite, that really hits the spot when you need a substantial, comforting lunch.  I love the meatiness of this soup, both the barley and the veal have a wonderful texture and as a result, gives it great substance. You can use beef, if you prefer however, I find the texture much more pleasant with the veal. Beef tends to be more tough than chewy. Besides being hearty and healthy, it also freezes beautifully, hence this should become a regular in cooler weather and will help stock your freezer..

INGREDIENTS
1 lb. boneless veal
1 large onion, finely chopped
kosher salt and fresh ground pepper to taste
olive oil
3-4 carrots finely chopped
1 lb. can Italian tomatoes
1/4-1/2 cup barley
4-5 cups chicken stock
parmesan rind (optional)

DIRECTIONS
The amount of barley and chicken stock varies depending on how thick you like your soup.
Put barley in a microwave-proof bowl, generously cover with water, cover, and microwave for about 15 minutes or until tender. Don’t worry if it isn’t totally tender, because it will continue to cook in the pot.

Using a large dutch oven, sauté onion, carrots, salt, and pepper, in a small amount of oil until browned slightly. Add the veal and sauté briefly. While the vegetables and veal are sautéing, crush the tomatoes (I use my hands or an immersion blender, right in the can), add to the pot, and simmer for 10-15 minutes. Add the chicken broth, barley, and any excess liquid from the barley, to the soup. Reduce heat to a simmer, add parmesan rind, if using and simmer for about 2 hours.

While the soup continues to simmer, remove the veal and with two forks, shred into small pieces and return to the pot. Serve with a good crusty bread or even better, some freshly made crostini and a sprinkle of good Parmesan cheese.