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| Beef Barley Soup - Yum! |
Beef Barley Soup 1 lb. ground beef (I use grass fed beef from Greenwood Farms!) 1 T olive oil (or your choice cooking fat) 2 c. chunky med. salsa (or whatever level of hotness you want. Last time, I used 1/2 medium & 1/2 hot, and it was pretty hot!) 2/3 c. quick barley (I usually add extra barley to make it heartier.) 2/3 c. cauliflower and/ or frozen peas (in the picture above, I used peas, green beans, sliced zucchini, and frozen corn) 2 T minced dried onion 5 c. beef broth (add some water if you used extra barley) 1 C julienne strips of carrots (I used whole baby carrots...lazy...) 1 T basil (adjust based on how many veggies or barley you add) 1 (15 to 16 oz.) can red beans, rinsed Brown beef and onion in olive oil, drain grease, if necessary. Add broth, salsa, carrots, barley, beef, and basil to a large stock pot. Bring to a boil. Reduce to simmer, cook uncovered 10 minutes. Add cauliflower and/ or peas. Cook 5 minutes. Then add beans and cook to heat throughout. Very easy! Basically, you just dump and cook. I typically double the recipe, let cool to room temperature, portion and freeze for later consumption. You could definitely double this recipe but only use 1 pound of beef for an extra frugal way to stock your freezer (I LOVE my deep freezer!). |
