Monday, November 17, 2008

A Souper Supper

Saturday night was the first fellowship for our new ABF at church...the Home Planners. It's exciting to see God bringing so many new people to WC! The menu for the party was a huge potluck of crock-pots of soup. We had a gourmet feast--no kidding! It kind of made this little Beef Barley Soup seem like a piece of humble pie compared to the extraordinary soups around it. But, in keeping with being a sneaky mommy, this one is packed with tons of vegetables that my children devour everytime. So, someday I'll hopefully post the recipes for mulligatawny, zuppa toscana, green chili, and butternut squash soup so you can feel the gourmet too. In the meantime, this little pot of soup will keep you warm and comfy on these cold nights!
Beef Barley Soup
1 - 1 1/2 lb. beef stew meat
2 T. olive oil
7 cup water
1 16 oz. can petite diced tomatoes
1 large onion, diced
4 cubes beef bullion
1 heaping tsp. basil
1 heaping tsp. oregano
salt and pepper to taste
1 c. sliced carrots
1 c. sliced celery
1 c. quick cooking barley (I used regular barley and cooked it before adding it to the soup)
2 large potatoes, cubed
1 package frozen mixed vegetables

In a large pot, heat olive oil and brown stew meat. Drain any fat. Stir in water, undrained tomatoes, onion, beef bullion, basil, oregano, salt and pepper. Cover and simmer for 1 1/2 hours. Stir in carrots, celery, barley, and potatoes. Cover and simmer for 45 minutes. Add frozen vegetables and heat through.
*Feel free to add any other vegetables that you would like. We've added squash and peppers.
*This can easily be done in the crock pot. Cook the meat and combine all ingredients except for the frozen vegetables. Cook on low for 3-4 hours. Add vegetables about 20 minutes before serving.