Monday, February 28, 2011

Beef Barley Vegetable Soup

We've had some unusual spring weather here in NC lately. For the last two days, the temps have reached over 75*. That's about to change, though. With warm winds meeting the cold winds from up north, our whole area in under a tornado watch. Six years ago this would've freaked me out. Moving from PA, I never had to deal with tornadoes much at all. In fact, I can remember 2 tornadoes touching down in my lifetime while living there. From the first day of moving to this area of NC, we've had tornado watches and warnings all around us in the spring. The very first day that we moved in I asked a lady how often they have tornadoes. She said "Don't worry hun, we haven't had a tornado in our area in more than 8 yrs." HHHmmm... we must have brought that cold Yankee weather with us to mix with the warm southern winds because we've had at least one tornado touch down in our area each of the last six years!! There's been destruction but luckily no one has been injured or worse and we've faired just fine from it. Bottom line, buy a good weather radio and get on with life.

Bet you didn't think that you were going to get a weather report from me today, did you? Keep reading....  there really is a recipe today.

Cool, rainy weather puts me in the mood for soup. Beef Barley Vegetable soup is on the menu today. Take a look. MMMM!!

Beef Barley Vegetable Soup

1 1/2 lbs. beef stew meat
1/2 c. flour for coating meat and vegs
2 stalks of celery, chopped into bite-sized pieces
2 large carrots, chopped into bite-sized pieces
8 oz. mushroom, chopped into bite-sized pieces
12 oz of canned or frozen corn, drained if canned
12 oz of canned or frozen green beans, drained if canned
1 can stewed tomatoes, chopped
3/4 of a large can of tomato juice
64 oz beef broth
2 tsp. dried thyme
2 tsp garlic powder
2 tsp black pepper
2 bay leaves 
1 1/2 c. quick cooking barley

In a large soup pot, brown meat in 3 tbsp. oil. While meat is browning, add celery and carrots. Finish browning meat and then stir in flour. Stir to coat the meat and veggies.Cook for 5 minutes

Pour in tomato juice, beef broth, stewed tomatoes and seasonings. Cook for 15 minutes.

Add corn, green beans and mushrooms. Stir well. Cover with a lid and cook on low for 2 - 2 1/2 hrs or until the meat and carrots are tender. Stir in 1 1/2 c. of quick cooking barley. Continue cooking barley using the instructions on the back of the box. (about 15 minutes).

Serve with warm, crusty bread. Freeze any leftovers.

1 comment:

Victoria said...

In PA we have the craziest weather here. This morning around 6am it was pouring down rain and the biggest lightening storm I have seen in my almost 25 years, I don't know who was more scared me, or our 5 year old.. ok it was me! :) I was even afriad to sleep near the window!

Anyways this soup looks great minus the 'shrooms. Thanks for the inspiration for next week!

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