An easy and hearty soup was on the menu during a relaxing and slow yesterday. I lacked the motivation to create a robust soup full of creativity and flavor, so "settled" for a simple beef and barley with vegetable soup that looked first like beef stew, but found it's identity just before it was ready to serve.
I sauteed the vegetables in butter and added the beef. They smelled so good and looked great that I was tempted to stop before adding the broth or barley and eat the vegetables and meat. However, after adding the broth and barley, we very pleased to have another great soup.
Ingredients:
1 onion
1 green pepper
1/2 cup shredded carrots
6 small baby red potatoes
2 tablespoons butter
1/4 cup parsley
seasoning to taste
2 pounds beef (pre cut for stew)
1 carton (36-ounces) beef broth
1/2 cup barley
Music: Kutless - What Faith Can Do
Weather: 24-degrees
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