Tuesday, November 12, 2013

Vegetable Beef & Barley Soup

MMmmm, Good...

Who doesn't like a warm bowl of soup on a cold winter like day to take the chill off!  This soup is an old fashioned favorite that I can remember my Grandma Tressie making for us.  It is really easy to make and you can use just about any vegetable you like from your crisper.  Sometimes I make this without the meat and barley and add cabbage for a real low calorie soup!  This recipe makes a huge pot and it freezes well.  Anyway you make it it is sure to warm you and your family up this winter... why not make a pot today!


Vegetable Beef & Barley Soup
1 package of beef 1 1/2 to 2 lbs. (sirloin, round steak, chuck)
1 medium onion chopped 
4 stalks of celery chopped 
2 large carrots chopped 
1/2 green pepper chopped
2 cloves minced garlic (or equivilant)
1 can tomato sauce
1 can of diced tomatoes (mine had green chilies for a kick)
1 16oz. bag frozen mixed vegetables for soup
6 quarts of beef stock (I make my own from Tone's beef stock paste from Costco)
Salt, pepper, red pepper flakes, parsley flakes to taste

Directions:  Cut up the beef in small pieces and brown it in a little canola or olive oil in pan.  Add in cut up fresh veggies and garlic, cook until almost tender.  Add tomato sauce, diced tomatoes, and beef stock to pot with meat and veggies and bring to a low boil and cook about 10 minutes, then add a bag of frozen vegetables.  Add, salt, pepper, red pepper, and parsley flakes to taste.   Let pot simmer on med/low on stove top for about 1 1/2 hours until meat is tender.  If desired add in barley or any kind of pasta you choose (orzo might work well.)  Cook until barley is tender.

Cooks Notes - You can substitute cabbage for meat and leave out the barley for a lower calorie soup (0 points for weight watchers).  You can also use any kind of vegetable you have on hand, (zucchini, red/yellow pepper, potato, be creative!) This could also be put in the crock pot to simmer on high for 4 hours and low 7/8 hours.  If making this in the crock pot, I would still brown meat before putting it in the pot with everything else, and add the barley about 1/2 hour before it is done.  This makes a huge pot, so you could easily cut it in half to make less.  It does freeze well so I will make a big batch and freeze some for a night I don't have time to cook!



Gather ingredients


Cut up fresh veggies... use whatever you like!


Cut up beef and brown in a little olive/canola oil in large pot


Stir in chopped fresh veggies and cook until almost tender


Add your beef stock/broth to the pot (I use Tone's Beef Base from Sam's/Costco)


Mix in parsley, red pepper flakes, salt & pepper to taste


Stir in bag of frozen soup vegetables (usually a corn, pea, bean, carrot mix) 
and simmer soup on low for about 1 1/2 hour util meat is very tender or in crock pot


Add one cup of quick cook Barley (or pasta of choice) 
about 15 minutes before soup is done so it does not over cook!

Enjoy!

This soup turned out very tasty... I had 3 people tell me it was the best soup they had ever had!  Although it was my Mom, Dad, and Husband so they might be a little biased!

Have a "souper" day,
Sandy