Monday, November 12, 2012
I go through seasons of making certain things.
This soup is going to be my go-to soup for this winter.
Since I failed to make food for the company I had coming for Sunday lunch in advance, I ended up making this soup in the morning before church.
It came together so quickly.
A filling lunch, full of vegetables, thats tasty, and enough for a crowd equals a keeper for me.
Vegetable Beef Barley Soup
(based on a recipe I saw on epicurious.com)
1 Tbsp vegetable oil
1 lb ground meat (I used beef)
1 C finely chopped onion
2 garlic cloves, minced
salt and pepper
1 14 1/2 oz can chopped tomatoes
1 can tomato paste
4 white potatoes, small dice
1 C chopped celery
1 C chopped carrot
1 chopped bell pepper
1/2 C barley
2 bay leaves
1 tsp basil
1 tsp oregano
6 C beef broth
1 1/2 C frozen peas
1/4 C chopped parsley
Heat oil in a large Dutch oven over med-high heat. Add beef, season with salt and pepper and cook until brown, stirring a few times.
Add onion and garlic, saute until tender.
Stir in tomatoes and all other ingredients except peas and parsley.
Simmer covered 20 minutes. Add peas and parsley.