Brimming with barley, root vegetables, and beef, this is a wonderfully filling winter-time soup. The soup goes together easily with planned-over (aka “leftover”) beef, and freezes beautifully for a quick meal later on.
|Before: Large pkg of chuck roast
purchased on sale makes quantity
1/4 cup pearl barley
2 Cups beef stock
2 Cups water
2 medium carrots, chopped
2 stalks celery, chopped
1 turnip or parsnip, chopped
2 tsp salt, to taste
1 bay leaf
1 – 2 Cups leftover roast beef, cut in bite-size pieces
|After: Freezer containers of beef
for 7 future meals.
In small saucepan with a lid, cook barley in 2 cups water 45 minutes, until tender. Drain.
In medium saucepan, heat stock and water. Add chopped vegetables and salt. Tie bay leaf and peppercorn in a small square of clean muslin (or use a tea ball) and add to stock. Bring soup to a boil, reduce heat and simmer 30 minutes, until veggies are tender, adding meat near the end of cooking time.
Before serving remove bay leaf and peppercorns, taste and adjust seasoning with salt.
Leftover may be refrigerated up to 5 days, or frozen in straight-sided wide mouth jar or freezer containers for up to 6 months.
Yield: four 2-cup servings