Beef Barley Soup

I have no idea why I waited so long to try this. Excellent, but needs a lot more pepper than the dash the original recipe calls for. I made a big pot and froze half, and I swear it was even better the second time around!

(And yes, it is heart healthy, with all that low-no fat and low-no salt stuff, and lots of veggies!)

BEEF BARLEY SOUP
(Heart Healthy)


2 tsp canola oil
1 lb. Stew meat, cut into bize-size pieces
1 medium onion, chopped
4 cups fat-fee no-salt-added beef broth
4 cups water
½ cup uncooked pearl barley
1 bay leaf
½ tsp salt
pepper
2 medium potatoes, peeled and diced
3 medium carrots, sliced
2 medium celery ribs, thickly sliced on the diagonal
2 tsp dried thyme
½ tsp salt

In a Dutch oven, heat oil over medium heat. Cook the beef for 10 minutes or until brown, stirring occasionally.

Stir in the onion. Cook for 4 minutes, stirring occasionally.

Stir in the broth, water, barley, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, for one hour or until beef is tender.

Stir in the potatoes, carrots, celery, thyme and salt. Increase heat to medium high and bring to a boil Reduce heat and simmer, partially covered, for 20-25 minutes or until the vegetables are tender.

Comments

Post a Comment

Popular posts from this blog

Turkey Taco Bowls

  Turkey Taco Bowl I am always on the lookout for new recipes using ground turkey. We usually just make “Frikadellen”, which are somewhere between a meatball (virtually unknown here) and hamburgers. In other words, meat patties. Sometimes we make them hamurger size, sometimes smaller, which are handy as quick snacks. Anyway, when I saw this one, it really struck a chord with me. I think Norbert was a bit suspicious of it at first, but afterwards both he and Lucas agreed it was a keeper. 1 lb (500 g) ground turkey 1 onion, diced 1 red bell pepper, diced 1 cup corn kernels 1 can black or kidney beans, drained and rinsed Taco seasoning 2 cups cooked rice Heat a bit of oil and put a bit of seasoning in it. (This makes a big difference!) Saute the meat until done, adding seasoning to the meat as it cooks. Then add the onion and bell pepper, and saute until soft. Stir in corn, beans and more seasoning if desired. Cook 2-3 minutes until heated through. Put rice in bowls, then top with tur...
Read more

Barley Vegetable Casserole

We try to eat meatless at least once a week. We like this one, not only delicious but also very easy to make. 2/3 cup (125 g) uncooked barley (not quick cooking) ¼ cup (75 ml) vegetable broth 4 cups (@400 g) mixed frozen vegetables ½ tsp garlic powder ¼ tsp black pepper 2 cups (500 ml) vegetable broth ½ tsp butter ½ tsp salt Preheat oven to 350°F/175°C. Lightly grease a 1.5 quart (1.5 liter) casserole. Place barley and the ¼ cup (75 ml) vegetable broth in a medium nonstick skillet over medium heat. Heat for 3 minutes or until lightly browned, stirring frequently. Transfer to prepared casserole. Put vegetables, garlic, pepper, and 2 cups (500 ml) broth into casserole. Mix well. Cover and bake 50 minutes, or until barley is tender and most of liquid is absorbed. Stir several times during baking. If needed, leave uncovered the last 10 minutes so that the liquid is absorbed. Stir in butter and salt. Let stand 5 minutes before serving. NOTE...
Read more
Image
 Cajun Pork Chops and Wild Rice I found this recipe the other day and knew we had to try it. It turned out even better than expected. I mus also say it tastes a lot better than it photographs! Serve with a green salad, 2 cups cooked wild rice 2 pork chops Vegetable or olive oil Cajun seasoning Chopped celery (optional) Chopped bell pepper Chopped onion 2 beef bullion cubes or 2 tsp beef bullion powder 1/3 cup heavy cream (or water) Cook rice and set aside. Season chops with Cajun seasoning. Heat oil and sprinkle a little seasoning on the oil Brown chops on both sides, remove, and set aside. Add more oil and saute vegetables. Crush the bullion cubes and sprinkle over the vegetables,  or strew the powdered broth over them. Season with Cajun seasoning, and stir. Saute until vegetables are soft. Spread rice on the bottom of an 8x8inch/20x20cm baking dish. Place chops on top. Spoon vegetables on top of chops. Pour cream (or water) around the edges. Cover tightly with aluminum foil....
Read more