Saturday, September 22, 2012

Saturday Supper - Beef and Barley Soup

Ok today's Saturday Supper is something we actually made a couple weeks ago but it was really good so I wanted to share. I'm sorry I didn't get any pics but it's soup so it's not that exciting to look at anyway. If you give it a try come back and let us know!

Beef and Barley Soup
from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

Little can of tomato paste.
Ingredients

1 Tbsp. canola oil
1 onion, minced
2 Tbsp. tomato paste
1/2 tsp. dried thyme
2 Tbsp. red wine vinegar
1 14-oz. can diced tomatoes, undrained
1 C. beef broth
1 C. chicken broth
1 carrot, peeled and diced
3 Tbsp. soy sauce
1/2 C. pearl barley
1-lb. boneless beef chuck roast, cut into 1-inch cubes
1 Tbsp. dried parlsey
Salt and pepper to taste

Directions

1. In a microwave-safe bowl, combine oil, onion, tomato paste, and thyme; cook for 1 minute, stir, and then cook for 1 more minute. Pour into slow cooker.
2. Stir in vinegar, tomatoes, broths, carrot, soy sauce, barley, and roast.
3. Cover and cook on LOW 6-8 hours, until beef is tender and barley is cooked.
4. Stir in parsley and salt and pepper to taste; serve.

This was the barley we found but any type you like would work.
Modifications

* We are lazy so we skipped microwaving in step one and just threw it all into the crock pot. It turned out fine.
* We just used the whole can of tomato paste because we had just bought one of those small cans and thought why waste the rest.
* We added 1 zucchini and the corn from two ears of corn. You could definitely add other favorite veggies if you have some on hand.
* You could make this without the beef and more veggies if you don't eat meat.

What's your favorite soup to make? Do you like cream, tomato or clear broth based soups? Share your favorite soups and maybe I'll find a yummy recipe to share.

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