Saturday, February 22, 2014

beef + barley soup

This is a great hearty beef soup, perfect for rainy days or wintertime or feeding a big family of six, haha!

Whatcha Gon' Need: 
  • beef stock
  • onions
  • carrots
  • celery
  • potato (optional)
  • garlic (optional)
  • 1 can diced tomatoes (undrained)
  • pearled barley (we use 3/4 cup for a giant batch, but I'd use about 1/4 cup for a smaller batch)
  • frozen corn
  • beef (shank cooked in a crock pot, lean browned ground beef, whatever you've got on hand)
  • salt, pepper, basil, bay leaf, paprika

Whatcha Gon' Do:

Pour enough broth to make the amount of soup desired into a pot and bring to a boil.  Chop up the vegetables into small pieces and cube the potato.  All of that is by eyeball depending on how big a fan you are of each veggie, haha!  Add the barley, reduce heat, and simmer until everything's soft.  Then add the frozen corn and the beef and let it cook up to heat.  Spice it up with plenty of salt, a little pepper and paprika, some basil and a bay leaf (just remove it before eating!). If the soup is too thick (especially the leftovers) add a little more broth.  Enjoy!