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Hearty beef barley soup brightens gray winter days |
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Written by GLENNIS KIDDER
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Sunday, January 17, 2010 |
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Recently Newman resident Bernhard Marks approached me about a recipe for beef barley soup. I have to admit it has been years since I had made barley soup, but his request got me to thinking about making it again. It was always a good soup and why I hadn’t made it for years baffled me. So to my cookbooks I went and went and went. There are a lot of different recipes for barley soup but since I had just cooked a roast and had plenty of leftovers I decided on this recipe and what a great choice it was! On a cold and dreary January day this proved to be a real crowd pleaser. So Bernhard, this recipe is for you!
Beef Barley Soup
½ cup chopped carrot
½ cup chopped celery
½ cup chopped onion
1 tablespoon butter or margarine
4 cups beef broth
4 cups water
2 cups chopped cooked beef roast
1 can (14.5 oz.) diced tomatoes, undrained
1-½ cups quick-cooking barley
1-½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ cup frozen peas
In Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
Add the broth, water, beef, tomatoes, barley, salt, pepper, basil
and oregano; bring to boil. Reduce heat; cover and simmer for 20
minutes, stirring occasionally. Add the peas, Simmer uncovered, for 5
minutes.
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