Over a Cup:A soup for cold days and nights

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Diane Prather

‘Beef Barley Soup’

To make “Beef Barley Soup,” you’ll need:

• 1 tablespoon vegetable oil

• 1 pound stew meat, cubed

• 8 cups water

• 2 beef-flavor bouillon cubes

• ½ cup hot water

• 14-ounce can stewed tomatoes

• 1 cup carrots, peeled and sliced

• 1 cup chopped onion

• 1 cup sliced celery

• ¼ cup chopped green pepper (optional)

• 1 cup or more chopped cabbage

• ½ cup barley

• 1 ½ teaspoon salt

• 1 teaspoon black pepper

• 1 tablespoon parsley flakes

Directions: In a large soup pot, heat the oil over medium heat. Add the beef and cook it, stirring often, until browned. Add the 8 cups of water and bring it to a boil. Reduce the heat, cover, and simmer for an hour or more until the meat is tender. Then, with a slotted spoon, remove the meat to a bowl. Shred the meat. In a cup, dissolve the bouillon cubes in the hot water.

Add it to the water in the soup pot. Add in the remaining ingredients. Stir in the meat. Cover and simmer for 1 ½ hours or until the vegetables are tender.

First of all, I have a request for gluten-free recipes.

If you have any of these recipes, please call me at 824-8809 or write to me at PO box 415, Craig, CO, 81626.

A hearty bowl of soup, a salad, and bread — it’s a menu made for cold days and nights. I tend to rely on the same soup and chili recipes because I can make them from memory.

However, this weekend I found enough time to try a new “Beef Barley Soup” recipe.

It calls for beef stew meat, but I put a small chuck roast in the slow cooker and it worked fine.

To make the soup, you’ll need: 1 tablespoon vegetable oil, 1 pound beef stew meat (cubed), 8 cups of water, 2 beef-flavor bouillon cubes, 1/2 cup hot water, 14-ounce can stewed tomatoes, 1 cup carrots (peeled and sliced), 1 cup chopped onion, 1 cup sliced celery, 1/4 cup chopped green pepper (optional), 1 cup or more chopped cabbage, 1/2 cup barley, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 1 tablespoon parsley flakes.

In a large saucepan or soup pot, heat the oil over medium heat. Add beef; cook, stirring often, until browned.

Add 8 cups of water and bring to a boil. Reduce heat; cover and simmer for about 1 hour or until the meat is tender.

As noted in the second paragraph, I cooked a roast in the slow cooker until tender. I did not brown it first, but it probably was a good idea.

When the meat is tender, remove it to a bowl, using a slotted spoon.

With two forks, shred the meat and set aside. If you use a roast as I did, you will need to cut the meat into small pieces before shredding.

Also, if you use a roast and it has some fat on it, you may want to let the meat’s liquid cool and then skim off the fat.

Dissolve the bouillon cubes in the 1/2 cup of hot water and add it to the meat’s liquid that’s still in the pot. Then, add all of the other ingredients and mix well. Add the meat. Cover and simmer for about 1-1/2 to 2 hours, until the vegetables are tender.

This is a good soup.

Don’t forget about the gluten-free recipes. Also, I’m still looking for sugar-free recipes, those for bachelors and any others you’d care to share.

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