Sunday, March 27, 2011

Recipe: Beef Barley Soup

Beef Barley Soup - Yum!
Since winter made a comeback this weekend (brrrr!), I decided to post this recipe for a hearty, warm winter soup.  My Mom makes this soup at home a lot, but I think she originally got the recipe from Lenten Soup Suppers at church.  It's very easy to adjust for flavor and veggies, and I typically just throw whatever I find in the freezer into the soup pot.  Super easy, yummy, frugal, and satisfying.


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!).

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