As soon as there’s a chill in the air, I’m ready to whip up a big, satisfying pot of soup. Lots of veggies to fight the germs and good leftovers for days. My family is satisfied with this soup and bread or muffins for supper, and if I’m going all out, I’ll make a salad too. Whenever I cook up a roast, I make sure to freeze a couple cups of the meat so I can make this hearty soup whenever.
Beef with Barley Soup
2 cups leftover beef roast
3 cartons beef broth (32 oz.)
2 cloves garlic, minced
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1-2 cans chopped tomatoes, (or 2 frozen, fresh tomatoes)
1/2 cup frozen corn
1/2 cup frozen peas
any other veggies you’ve got such as leftover green beans, zucchini
1 teaspoon basil
2 bay leaves
1/2 cup medium barley (or the quick cook kind)
Saute onion, carrot and celery in stockpot with a little olive oil to soften. Add everything else to the stockpot except the frozen corn, peas and the barley. For the ketchup, I make 2 big circles around the pot. Bring it all to a boil for 1-2 minutes, then lower temperature to a simmer for at least an hour, or more. Add frozen veggies and medium barley and simmer for another hour. (You could speed it up by using quick barley at this point) The longer it simmers, the better your house will smell, and the more the flavors will come together.
I love cornbread muffins with this soup. A little butter and honey on them…yum!
Eat your veggies!
I read in an old church cookbook that you can freeze garden tomatoes whole! Rinse and dry them, and wrap them with cellophane, then tinfoil and put in the freezer. When you take them out, simply run under cold water and the skin comes right off! If you chop them up while frozen, you can add them to this soup.