Barley, leeks and veal main soup | Soup and cream recipe

Ingredients

• 454 g (1 pound) of chopped veal
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 2 diced celery branches
• 2 diced medium size carrots
• 275 gr or 12 Brussels sprouts
• 15 ml (1 tablespoon) of Provence herbs
• 30 ml (2 tablespoons) of olive oil
• 796 ml (1 can) of diced tomatoes
• 80 ml (1/3 cup) of pearl barley
• 1,5 L (6 cups) of chicken broth without added salt