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Cold weather calls for soup, right? Right! A last minute cleanup soup I made last night turned out so good I am putting it in my recipe file.
By Ann Winberg from Loup City, NE
In a large soup pot, cover the bones in water, bring to a boil, cook for 15 minutes and then discard water. (this helps reduce the fat content)
Pour beef broth into the pot and simmer the bones for 2-3 hours until beef comes off the bones easily with a fork.
Using tongs, remove bones from pot, let cool enough to handle, remove meat from bones and return meat to the pot.
Add the vegetables and seasonings and simmer again until vegetables are cooked. (about 15 minutes)
While soup is cooking, in a medium saucepan, simmer the pearl barley in 3 cups water for 45 minutes until cooked and plump. Strain and add barley to the soup.
Simmer for 5 more minutes.
Enjoy with crusty bread, butter and sliced cheese.
Source: My mother made this for us when we were young. Now I serve it to my own family.
By ann from Goulais River, Ontario
In medium saucepan, combine barley and water to cover. Cook for 5 minutes. Drain and set aside. In a large soup pot, brown meat in the oil. Add onion and garlic; saute 2-3 minutes. Add cooked barley, water, bouillon, tomatoes, Worcestershire sauce, basil and salt. Cover and simmer 1 hour and 30 minutes. Add tomatoes, celery, carrots, green beans, corn and Tabasco sauce. Cover and simmer another 30 minutes or until carrots are soft.
By Robin from Washington, IA
This recipe has been in my family for over fifty years. It is a hearty, stick-to-your ribs soup. The combination of the barley and the variety of vegetables gives it a wonderful flavor.
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.
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Put 1 Tbsp. vegetable oil in frying pan. Add beef & season with salt and pepper. Brown. Set aside.
Heat remaining oil in pan and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add water to frying pan & mix - be sure to scrape bottom of pan well to get the "meat" flavor.
Pour into soup pot and add beef and chicken broths with barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
Simmer until meat comes loose from bones. Take out bones and cut meat into small pieces. Stir in barley and fill kettle up to half full with water. When barley is cooked, put in mixed vegetables. This is very thick. If a thinner soup is preferred, use less barley. If more flavor is desired, use more bouillon and tomato juice.
By Robin from Washington, IA