Barley Soup

3 tablespoons olive oil
1 onion, minced
3 carrots, chopped
2 stalks celery, chopped
1/2 pound beef, diced
1 cup barley
1 bay leaf
1 teaspoon herbes de Provence
2 tablespoons Better than Bouillon vegetable base
6 cups water

Saute the onion, carrot and celery in olive oil.
When the onion is transparent, add the cubed beef and brown it.
Add the barley and stir. The add the seasonings and bouillon base.
Add the water, bring to a boil.
Simmer for 90 minutes or until the barley is soft.


Published by


Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s