Tuesday, April 2, 2013

Spring,Spring...Oh Wherefore Art Thou Spring?

Since spring has decided not to visit our little corner of Southwest Michigan for yet another week...it is a soup day at our house.   I have been making pots of soup, chili and stews every week.  While I'm not a fan of soups and stews, my husband (being from Ireland) definitely is!   So the first recipe I'll share is for his favourite Beef Barley Soup!   I will be serving this today in homemade bread bowls.  I hope to share my bread recipe tomorrow with photos of our bread bowls!

                                                               Beef Barley Soup

1T olive oil
1 lb beef (i like to use top sirloin if i've been able to get it on sale)
   trimmed and cut into bite-size pieces
Approx 45 oz of beef broth (this can be from bouillion, canned broth or
   stock that you've made and frozen)
4 medium potatoes peeled and cubed
15 oz canned tomatoes (again, homeade canned or store-bought--your choice)
1 cup chopped onion
1 cup sliced carrots
1 cup uncooked pearl barley
1T cider vinegar
2t dried marjoram
2t dried thyme
2t dried basil
1t salt
1/2t black pepper
1 1/2 cup green beans - cut into bite-size pieces

***Heat oil in skillet over medium heat.  Brown the beef on all sides. 
***Add beef to the broth, potatoes, tomatoes, onion, carrots, barley, vinegar, marjoram, thyme, basil, salt and pepper in a large soup kettle.   Bring to a boil over high heat.
***Reduce heat, cover and simmer for about 2 hours until the beef is tender.   Remove cover and add green beans - cook another 30 minutes.  
***Warm the tummies and the smiles of your family with this hearty soup

1 comment:

Danielle Wagasky said...

This sounds yummy. I want to make a veggie version. Pinning this:>