Melissa Jones

Not that beef and/or barley wouldn't work in this soup, especially for gatherers who are not gluten sensitive. I'm still tired of beef, and of course, don't eat barley. Job's Tears (aka Hato Mugi) make a great gluten free alternative. When cooked thoroughly (after a good overnight soak), they taste like a combination between barley and hominey.

I had already cooked the Job's Tears, so you'd have to do things differently and start earlier if you were cooking them in the soup. (that would probably be beneficial as the broth from job's tears is known for health benefits on it's own right, just pick them over, rinse and soak well before cooking, and it takes at least 30 minutes to cook)

Olive oil (2-4 Tablespoons)
1 onion, chopped
4-8 stalks celery, sliced
3 cloves garlic, minced
2 carrots, thinly sliced
1/2 pound ground bison or beef
14 ounces or so of beef broth
2 cups cooked hato mugi.
2 tsp. red wine vinegar or ume plum vinegar or lemon juice,
salt to taste
Fresh cilantro and taco seasoning, optional, if you want more of a taco soup (Gluten Free Pantry makes a good taco seasoning without wheat or corn)

Saute the onion and celery in olive oil until soft and translucent, add garlic and carrots, once the garlic begins to cook, add the ground beef or bison. Cook through, then add broth and cooked grain. Simmer until carrots are tender. Season with vinegar and salt.

I haven't had beef n'barley soup for a decade, and found it very satisfying. My husband and kids liked it pretty well too!