He enjoyed himself thoroughly.
[Updated: Rachel's beef barley soup
*(this is an approximate, because I'm terrible about measuring. I'm more of a dash of this and some of that type of cook)
1/3 package dried pearl barley
1 left over roast (1-2 lbs) + any beef stock from the roast
1 chopped onion
2 medium potatoes cubed
3 carrots sliced
1 c frozen green beans or corn
4 cans of tomato sauce
3-5 bay leaves
5 or so bullion cubes
1/4 c Worcester sauce
1 tsp diced garlic
2 tsp dried basil
2 tsp Italian seasoning
water as needed
salt and pepper to taste
Cook pearl barley ahead of time and set aside. (Alternatively you can cook it with the sauce and seasonings but before you add any vegetables) Dump tomato sauce, basil, Italian seasoning, bay leaves, beef stock, garlic, bullion cubes, Worcester sauce, and 6 to 8 cups of water into a large pot and cook on medium heat. While that is warming, saute the onion in butter until translucent and put into the pot. Toss in the potato, carrots, and beans (or any veggie you like). Turn the stove down to low. Chop up the roast and add to the pot along with the barley. Cook with a lid on and stir periodically, and be careful not to let it stick to the bottom. Add more water as needed. Season with salt and pepper.
Get distracted by children. Soup will stick to the bottom. Taste soup. If it doesn't taste burnt, carefully transfer the soup to a new pot and avoid scraping the bottom. Vow to watch and stir more diligently. Cook till the vegetables are softened but not mushy.
Serve piping hot soup with warm bread on a wet or cold day.]
*(this is an approximate, because I'm terrible about measuring. I'm more of a dash of this and some of that type of cook)
1/3 package dried pearl barley
1 left over roast (1-2 lbs) + any beef stock from the roast
1 chopped onion
2 medium potatoes cubed
3 carrots sliced
1 c frozen green beans or corn
4 cans of tomato sauce
3-5 bay leaves
5 or so bullion cubes
1/4 c Worcester sauce
1 tsp diced garlic
2 tsp dried basil
2 tsp Italian seasoning
water as needed
salt and pepper to taste
Cook pearl barley ahead of time and set aside. (Alternatively you can cook it with the sauce and seasonings but before you add any vegetables) Dump tomato sauce, basil, Italian seasoning, bay leaves, beef stock, garlic, bullion cubes, Worcester sauce, and 6 to 8 cups of water into a large pot and cook on medium heat. While that is warming, saute the onion in butter until translucent and put into the pot. Toss in the potato, carrots, and beans (or any veggie you like). Turn the stove down to low. Chop up the roast and add to the pot along with the barley. Cook with a lid on and stir periodically, and be careful not to let it stick to the bottom. Add more water as needed. Season with salt and pepper.
Get distracted by children. Soup will stick to the bottom. Taste soup. If it doesn't taste burnt, carefully transfer the soup to a new pot and avoid scraping the bottom. Vow to watch and stir more diligently. Cook till the vegetables are softened but not mushy.
Serve piping hot soup with warm bread on a wet or cold day.]
5 comments:
Love it! That's one of my favorite soups. Does yours have tomato in it? What's the recipe?
Gosh, that Izzy is the cutest kid! He could be a model. What a li'l pumpkin! Squeeze that child for me!
Mine just has a bit of tomato sauce. The recipe tends to change every time I make it though. I really should be better about writing things down...
Thanks Val! He is such a delightful chap. I'm glad we have him. I sure miss you and your clan!
If I had a cell phone, this would be my background photo.
just printed the recipe. hoping to avoid the last bit about transferring soup, but who knows :P
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