What's your favorite "the economy's in the toilet, I need to save my pennies" cheapo recipe?
- Thread starter andreaindc
- Start date
andreaindc
Well-known member
Thanks, Carol. I thought this looked fab. Printed to try!
dawn_mo
Well-known member
Here you go Andrea, I have tried to put the amounts that I use, but it is one of those "what you
have in the fridge recipes usually."
* Exported from MasterCook *
My Beef Barley Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barley Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil
1 pound lean stewing beef or top round -- cut in 1/2" pieces
1 large onion -- chopped
1/4 cup dehydrated onion (I like the flavor that this gives the broth) -- optional
3 stalks celery -- cut in thirds lengthwise, then chopped
2 large carrots -- peeled and cut in quarters lengthwise, then chopped
3 cloves garlic -- chopped
2 small zucchini squash -- chopped small
3 Roma tomatoes -- chopped small
1/2 cup hulled or pearled barley (I like the hulled)
1 teaspoon Italian seasoning
3 cups kale -- chopped very small
10 cups beef broth or stock -- homemade is best
2 cups green beans -- cut in 1 1/2-2 " pieces
1 cup peas (I use frozen)
2 tablespoons soy sauce
salt and pepper -- to taste
I take some lean stew meat or cut my own, and I cut it into smallish pieces about 1/2-inch size. I brown them in a frying pan with olive oil, not crowding the pan so they brown rather than steam. When the meat is browned, I remove it and add the chopped onion, celery, carrots, garlic, zuke, raw barley and Italian seasoning, and saute them for about 5 minutes. Then I add the tomatoes and cook them for a few minutes. I pour a can of beer over everything and deglaze the pan. When that is done, I add the kale, beef broth, green beans, peas and soy sauce. Bring it to a boil, cover and simmer until the barley and beef are tender, about 45-60 minutes.
NOTES : Sometimes I like to add quartered mushrooms, raw French green lentils (I love these because they are so small that my family doesn't even notice them, and they are so good for you.) If you want your green beans, peas, zuke and tomatoes to be fresher, add them in closer to the end of the cooking period. When I make this soup for my family, I am trying to put in as many veggies and healthy things as I possibly can without them taking notice.
Using homemade beef broth really makes this good. We love broth so this might be a little brothy for some, but we love it like this. I sprinkle with a little parmesan cheese, lots of black pepper, and a nice loaf of homemade bread for dipping. Comfort food at it's best.
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have in the fridge recipes usually."
* Exported from MasterCook *
My Beef Barley Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barley Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil
1 pound lean stewing beef or top round -- cut in 1/2" pieces
1 large onion -- chopped
1/4 cup dehydrated onion (I like the flavor that this gives the broth) -- optional
3 stalks celery -- cut in thirds lengthwise, then chopped
2 large carrots -- peeled and cut in quarters lengthwise, then chopped
3 cloves garlic -- chopped
2 small zucchini squash -- chopped small
3 Roma tomatoes -- chopped small
1/2 cup hulled or pearled barley (I like the hulled)
1 teaspoon Italian seasoning
3 cups kale -- chopped very small
10 cups beef broth or stock -- homemade is best
2 cups green beans -- cut in 1 1/2-2 " pieces
1 cup peas (I use frozen)
2 tablespoons soy sauce
salt and pepper -- to taste
I take some lean stew meat or cut my own, and I cut it into smallish pieces about 1/2-inch size. I brown them in a frying pan with olive oil, not crowding the pan so they brown rather than steam. When the meat is browned, I remove it and add the chopped onion, celery, carrots, garlic, zuke, raw barley and Italian seasoning, and saute them for about 5 minutes. Then I add the tomatoes and cook them for a few minutes. I pour a can of beer over everything and deglaze the pan. When that is done, I add the kale, beef broth, green beans, peas and soy sauce. Bring it to a boil, cover and simmer until the barley and beef are tender, about 45-60 minutes.
NOTES : Sometimes I like to add quartered mushrooms, raw French green lentils (I love these because they are so small that my family doesn't even notice them, and they are so good for you.) If you want your green beans, peas, zuke and tomatoes to be fresher, add them in closer to the end of the cooking period. When I make this soup for my family, I am trying to put in as many veggies and healthy things as I possibly can without them taking notice.
Using homemade beef broth really makes this good. We love broth so this might be a little brothy for some, but we love it like this. I sprinkle with a little parmesan cheese, lots of black pepper, and a nice loaf of homemade bread for dipping. Comfort food at it's best.
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Andrea, I've made this one 100 times and we all love it... REC: Beef, Barley and Kale Soup
Beef, Barley and Kale Soup
Woman’s Day Magazine, Nov. 27, 1990
Makes 10 cups, or 6-8 servings
1 tbl. vegetable oil
1 lb. extra-lean boneless beef, cut into 1/2” cubes
2/3 cp. chopped onion
6 cups beef broth (I use 6 cups water + 5 tsp. Better Than Bouillon chicken base)
2 cups diced carrots (see note at bottom)
1/2 cup uncooked barley
1/2 tsp. salt ( do NOT use this if you use the bouillon - it is salty enough)
1 bunch fresh chopped kale or spinach (I use1 bag pre-washed spinach)
1 cup sliced mushrooms
1. Heat oil in large heavy saucepan, over med-hi heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned. (note: you may have to do this in 2 or 3 batches so as not to crowd the pan -- too much meat in the pan will cause it to steam rather than fry).
2. Add broth, carrots, barley, and salt (if used). Bring to a boil and reduce heat. Cover and simmer 1 hour or until meat is tender and barley is nearly done.
3. Add spinach and mushrooms. Cover pan and simmer 5-10 minutes longer.
NOTE: if the soup is not as thick as you like, you can do one of these options:
a. mix 2 tbl. cornstarch with 2 tbl. cold water and stir into soup; cook for 3 more minutes and serve.
b. instead of 2 cups diced carrots, use 1 cup diced and 1 whole carrot. When soup is done, puree whole carrot
and stir back into the soup.
Beef, Barley and Kale Soup
Woman’s Day Magazine, Nov. 27, 1990
Makes 10 cups, or 6-8 servings
1 tbl. vegetable oil
1 lb. extra-lean boneless beef, cut into 1/2” cubes
2/3 cp. chopped onion
6 cups beef broth (I use 6 cups water + 5 tsp. Better Than Bouillon chicken base)
2 cups diced carrots (see note at bottom)
1/2 cup uncooked barley
1/2 tsp. salt ( do NOT use this if you use the bouillon - it is salty enough)
1 bunch fresh chopped kale or spinach (I use1 bag pre-washed spinach)
1 cup sliced mushrooms
1. Heat oil in large heavy saucepan, over med-hi heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned. (note: you may have to do this in 2 or 3 batches so as not to crowd the pan -- too much meat in the pan will cause it to steam rather than fry).
2. Add broth, carrots, barley, and salt (if used). Bring to a boil and reduce heat. Cover and simmer 1 hour or until meat is tender and barley is nearly done.
3. Add spinach and mushrooms. Cover pan and simmer 5-10 minutes longer.
NOTE: if the soup is not as thick as you like, you can do one of these options:
a. mix 2 tbl. cornstarch with 2 tbl. cold water and stir into soup; cook for 3 more minutes and serve.
b. instead of 2 cups diced carrots, use 1 cup diced and 1 whole carrot. When soup is done, puree whole carrot
and stir back into the soup.
not T&T by me, but SmittenKitchen loves this barley leek soup. on my to try list.
http://smittenkitchen.com/2008/10/beef-leek-and-barley-soup/
http://smittenkitchen.com/2008/10/beef-leek-and-barley-soup/