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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.
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. Rye bread with this soup is a must in our family. It is very easy to make; takes some time, but worth the wait.
We freeze it at times. It's not the same as fresh but still very good. If you are not sure if you like it frozen, freeze a small portion and taste it before freezing a large batch. Can also be cooked in a crock pot.
Cover meat with water and bring to a slow boil in large stock pot; cover. Skim water of fat. Add stewed tomatoes and barley; simmer for half-hour.
Add cabbage, simmer until almost done. Add remaining vegetables. Add more liquid if needed using broth/bouillon. Season with salt and pepper to taste. Simmer; covered, for 1 to 1 1/2 hours or until vegetables are tender. Add cider vinegar towards end of cooking time.
If using beef bouillon, add water accordingly.
All vegetables can be cooked slightly to speed cooking time. I combine all the fresh vegetables with some water and slightly cook in the microwave. I do the same with the frozen vegetables. Add the extra liquid to the soup.
Or roast fresh vegetables and meat at 400 degrees F for about 30 minutes before adding. Slightly cook frozen vegetables.
Add extra vegetables for a "stoup".
|Servings:||8 or more|
|Time:||30-45 Minutes Preparation Time|
2 Hours Cooking Time
Source: My Mom's recipe.
By it's.only.me from NE PA
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