My hubby has a nasty cold. Usually, when someone is under the weather around here, I make chicken soup with rice. It’s our standard “sickie food” designed to comfort and hydrate. But, I’m pregnant and the thought of making chicken tonight filled me with the kind of dread that really shouldn’t be described in detail in a food blog.
My solution? Vegetable beef soup. Heavy on the beef.
Since we have about two pounds of London Broil left over from the night before, I decided to use that. I made up the recipe as I went along—so the measurements listed are estimated. Turned out great (in my opinion)—and if you’re comfortable enough to experiment in the kitchen, you could have a lot of fun with this.
Veggie, Beef, and Barley Soup
1 small onion, chopped
1 T. oil
6 c. beef broth (or 6 c. water plus 6 beef bouillon cubes)
1 t. salt
8 oz. cooked beef, chopped or cut into bite sized pieces
8 oz. frozen California style veggies
1 potato cut into bite sized pieces
1/2 c. dry barley
1 bay leaf
Saute onion in oil until golden, in large saucepan or soup pot. Add broth, salt, beef, bay leaf, and barley. Bring to a boil. Turn down heat, cover, and simmer thirty minutes. Add frozen veggies and potato pieces. Cover again and simmer another 10 to 15 minutes. Remove bay leaf and serve. Makes six-ish one cup servings.
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