How about a hearty soup like Beef Barley?
3/4 pound beef(use a good stewing cut)and cube into small pieces
1 tablespoon cooking oil
4 cups water
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon instant bouillon granules
2 cloves minced garlic
3/4 teaspoon of basil
1 bay leaf
1 cup loose-pack frozen mixed vegetables
1 cup parsnips cut into small slices
1 7 1/2 ounce can of diced tomatoes and the juice
1/4 cup quick cooking barley
In a large pot brown meet in the oil. Drain fat, and add water, onion, celery, bouillon granules, garlic, basil, and bay leaf. Bring to boiling, reduce heat. Cover and simmer 1 hour.
stir in frozen vegetables, parsnips, undrained tomatoes, and barley.
Return to boiling, reduce heat. Cover and simmer 15 minutes or until tender. Discard bay leaf.
Note: For those who want to make chicken barley, use 1 1/2 pounds of chicken, and chicken bouillon.
Also those with an aversion to parsnips can substitute potato's. Hint scrub potato but don't peel. Cut into small chunks or use the very small red potato's and keep whole.
I need some serious soup, to nurse this cold that my kids so generously passed on to me. I have to see if I can get one of them to learn how to cook. They are under 5 years old think I have a chance? I thought not. =)
Take advantage of the crash and buy low.
drea@passmeatissueplease.com |
