1/4 lb (115 g) piece salt pork, halved

1/2 lb (227 g) beef top sirloin, cut into small dice

1 onion, chopped

3 cups (750 ml) chicken broth

3 cup (750 ml) water

2 carrots, sliced

1 stalk celery, sliced

1/2 cup (125 ml) pearl barley

1 1/2 cups (375 ml) freshly shelled and peeled fava beans

1/4 cup (60 ml) chopped fresh chives

Salt and pepper

In a large saucepan, cook the salt pork over medium heat until there is approximately 30 ml (2 tablespoons) of melted fat at the bottom of the pan. Add the meat, onion and brown over high heat. Season with salt and pepper.

Add the broth, water, carrots, celery and barley. Bring to a boil, cover and let simmer for 40 minutes or until the barley is tender. Add the beans and cook for about 5 minutes, uncovered, until the beans are tender. Remove the pork pieces and add the chives. Adjust the seasoning.

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