Vegetable Beef Soup with Barley

Vegetable Beef Soup with Barley

1 lb lean beef, cut into small cubes

1 carton beef broth

2 tbsp soy sauce

Pepper

1 can stewed tomatoes

1 small can V8

1 tsp dried oregano

1 can dark red kidney beans

1 pkg frozen mixed vegetables

3/4 cup quick cooking pearl barley

Cook the beef, broth, soy sauce and pepper to taste in the crockpot on low for several hours, or until the beef is very tender. Strain and discard weird beefy bits. Return the broth and meat to a soup pot. Add the tomatoes, v8, oregano and kidney beans and bring to a boil. Cook about 10 minutes. Add the mixed vegetables and barley and cook 10 more minutes or until the barley is done. 

Pretty, colorful and tasty.

Rich Beef Barley Soup

Rich Beef Barley Soup

1 tablespoon good olive oil

2 pounds beef shortribs

1 lb lean beef, cubes 

Kosher salt and freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups (1/2-inch) diced carrots (4 carrots)

1 cup chopped yellow onion

1 cup (1/2-inch) diced celery (2 stalks)

2 garlic cloves, minced

2 sprigs fresh thyme leaves

3 bay leaves

32 oz carton beef broth

Water, as needed

1 cup pearled barley

Heat the olive oil in a large pot or Dutch oven. Add the shortribs, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the shortribs with a slotted spoon and reserve.  Brown the beef cubes and remove them.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the shortribs and beef cubes to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper and water if necessary to cover the mixture. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1-2 hours or until the beef is very tender. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot.

Adapted from a Barefoot Contessa recipe.  YUM!!

Spicy White Chili

Spicy White Chili

2-4 boneless, skinless chicken breast halves 

1 onion, chopped 

1 tsp minced roasted garlic 

4-oz can chopped green chiles 

2 tsp roasted cumin 

1 tsp dried cilantro 

1/2 tsp cayenne 

1/4 tsp ground cloves 

1 lb dried white beans (navy or great northerns, your choice), washed 

1 carton chicken broth 

Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!

Neighborhood Bean Soup

Neighborhood Bean Soup

1lb dried great northern beans

5 cups chicken broth

3 cups water

1 large meaty ham bone or a smoked hock

2-3 Tbsp chicken bouillon granules

1 tsp dried thyme

½ tsp dried marjoram

½ tsp pepper

¼ tsp rubbed sage

¼ tsp dried savory

1 large onion, chopped

2 medium carrots, chopped

3 celery ribs, chopped

1 Tbsp vegetable oil

8 oz diced cooked ham

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.

Drain.  Add broth, water, ham bone, bouillon and seasonings; bring to a boil.  Reduce heat; cover and simmer for 2 hours. 

Saute onions, carrots, and celery in oil; add to soup.  Cover and simmer 1 hour longer.  Add ham and simmer until hot. 

Excellent!  5/12/06

MY VERSION:  Prep the beans as directed.  Saute the onion, carrots and celery.  Then put everything in a crockpot and cook all day on low heat. 

Luscious Lima Bean Soup

Luscious Lima Bean Soup

1 pound dry lima beans

4 cups water

5 carrots, chopped

1 leek, bulb only, chopped

2 tablespoons minced shallots

2 stalks celery, chopped

4 cubes vegetable bouillon

8 cups water

2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.

In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.

In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Chilled Tomato Soup

Chilled Tomato Soup

2 cups tomato juice

1 cup beef broth

1 cup half and half or milk

1 sm onion, grated (2 tablespoons)

1/2 tsp salt or to taste

Dash of hot sauce

Sour Cream (optional)

Minced fresh or dried sweet basil, dillweed or mint to taste

Stir together tomato juice, broth, half and half, onion, salt and hot sauce.  Cover and chill well.  Serve in chilled bowls or mugs with a dab of sour cream.  Sprinkle with basil or dill.

Makes 4 cups

From an old magazine.

Chicken Detox Soup

Chicken Detox Soup

8 oz boneless, skinless chicken breasts
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp olive oil
1 onion, chopped (I used a red onion)
2 cloves garlic, minced
1 heaping tsp Celery Flakes
1 Tbsp Ginger Paste (the tubed stuff in the produce dept)
Water
32-oz carton 99% Fat Free Chicken Broth
2 large carrots, peeled and sliced
1 Tbsp Bragg's Organic Cider Vinegar
1 heaping Tbsp Parsley Flakes (jar in the produce dept)
1/2 tsp turmeric
1/2 tsp crushed red pepper flakes (use less if you don't like spicy)
10 oz frozen Baby Broccoli Florets
1 cup frozen peas

Season chicken with salt and pepper and sprinkle with thyme.  Heat olive oil in a stock pot over medium high heat.  Sear the chicken breasts on both sides.  Add the onion and garlic and cook until translucent.  Add celery flakes, ginger and enough water to just cover the chicken.  Bring to a boil, cover and reduce heat to a simmer and cook until the chicken is thoroughly cooked and tender, about 35 minutes.  Remove chicken from the pot and set it aside to cool.

Add the chicken stock to the remaining liquid in the pot and bring to boil.  Add the carrots and cook 5 to 7 minutes.  Add the vinegar, parsley, turmeric, red pepper flakes, and broccoli and cook about 8 minutes.  Add the peas and cook about 3 minutes.

Meanwhile, shred or chop the chicken breasts and stir it into the soup with the peas.  Taste and adjust seasoning if necessary.

Serve hot.  Great with a warm French Loaf!

Yum!!  One of the best chicken soups I've ever eaten!!

Found on Pinterest

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

2 tablespoons olive oil

1 small onion, chopped

1 cup shredded carrots

5 cups water

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix,

seasoning packet reserved

1 (10-ounce) package frozen chopped broccoli

2 cups chopped cooked chicken

1 (8-ounce) loaf pasteurized prepared cheese product, cubed

1 (10-3/4-ounce) can cream of chicken soup, undiluted

In a soup pot over medium heat, heat oil. Add onion and carrots and saute 5 minutes, or until tender.  

Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil then stir in rice; reduce heat,

cover, and cook 5 minutes.  Add cheese and soup; cook 5 minutes, or until cheese melts, stirring constantly. Serve immediately.

Delicious with a warm French Loaf!  

Crock Pot Navy Bean Soup

Crock Pot Navy Bean Soup

1 large onion, chopped
2 celery stalks, chopped
2 Tbsp olive oil
1 lb dried navy beans
1 cup mashed potatoes (prepared without milk and butter)
1/2 cup shredded carrot
2 Tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
32-oz carton chicken broth
Water
8-oz diced fully cooked ham
2 Tbsp butter
1/4 cup minced fresh parsley, if desired, to garnish

In a saute pan over medium-high heat, cook the onion and celery in the olive oil until vegetables are tender and starting to change color.

Place the washed beans, mashed potatoes, shredded carrot, Worcestershire, salt, pepper, thyme, bay leaves and ham hocks in the Crock Pot.  Add the sauteed onion and celery and the chicken broth.  Add water to cover beans by about 2 inches.  Cover and cook on low for 8-10 hours.

About 1 hour before you're ready to serve the soup, saute the diced ham in the butter until it begins to brown a bit.  Stir into the soup and let cook until dinner-time!  Sprinkle each bowl with parsley if desired.

Good soup!  Adapted from a Taste of Home recipes (Contest-Winning Ham and Bean Soup)

Lasagna Soup

Found this one on Pinterest.

Lasagna Soup

2 Tbsp olive oil
1 lb ground round
1/2 lb sausage
Salt and pepper to taste
1 onion, diced
3 tsp minced garlic
32-oz carton chicken broth
28-oz can crushed tomatoes
2 Tbsp tomato paste
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp sugar
1 Tbsp dried parsley flakes
8-oz lasagnette pasta, cooked al dente according to package directions
8 oz ricotta cheese
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese

Heat oil in a large pot over medium-high heat.  Brown and crumble the ground round, sausage, salt and pepper, onions and garlic until the meat is completely cooked and well browned.  Drain fat.  Add the broth, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel, thyme, sugar and parsley.  Stir to combine, bring to a gentle boil, reduce heat and cover.  Simmer for about 20 minutes.

Meanwhile, combine the ricotta, mozzarella and parmesan and set aside.  Cook the pasta, drain and keep warm.

To serve, ladle the soup into bowls and dollop a large scoop of the cheese mixture on top.  Stir into the soup to melt the cheese while eating.  I did it this way, but if I ever make this again (doubtful!) I would run the soup bowl under the broiler for a minute or two.

This was just OK, as far as I'm concerned.  The cheese was gloppy and cold and didn't melt at all.  Not impressed.  John, on the other hand, loved it....but he didn't put any cheese in his!

Comforting Chicken Noodle Soup

1 can cream of chicken soup

1 can cream of chicken with herbs soup

4 soup cans water

32 oz carton chicken broth

1/4 cup chopped parsley

1/2 tsp dried sage

1/2 tsp dried rosemary

3/4 tsp dried thyme

1/2 tsp black pepper

2 cups diced, cooked chicken

2 cups frozen mixed vegetables

16 oz pkg wide egg noodles

1/2 cup sour cream

Combine both cans of soup, water, broth, parsley, sage, rosemary, thyme, pepper, chicken and vegetables in a stockpot. Stir well and bring to a boil over high heat. Add the noodles and cook until just done. Stir in sour cream until well combined and serve hot!

Adapted from a recipe @ Taste of Home.

Zuppa Toscana

12 oz italian sausage (I like Jimmy Dean's)

1 tsp crushed red pepper flakes

1 onion, diced

2 tsp minced roasted garlic

48 oz carton chicken broth

2 large potatoes, thinly sliced

1 cup heavy cream

1 colander full fresh kale, rinsed and drained

Cook the sausage, pepper flakes, onion and garlic in a Dutch oven until browned and crumbled into bite-sized chunks. Drain well. Stir in the chicken broth and potato slices. Bring to a boil and cook until potatoes are fork tender, about 20 minutes. Stir in the cream and heat through. Add the kale just before serving.

Yummy!

Beef Bourguignon Noodle Soup

Beef Bourguignon Noodle Soup

3 Tbsp olive oil

1 1/2 lbs lean beef stew meat

1/2 cup all-purpose flour

Salt and Black Pepper, to taste

2 slices bacon, chopped

3 carrots, chopped

1 onion, chopped

2 stalks celery, chopped

1 Tbsp tomato paste

1 tsp dried thyme

1 1/2 cups red wine

32 oz carton low sodium beef broth

Water

16 oz pkg egg noodles

Heat the oil in a large heavy pot over medium-high heat.  Place the beef cubes in a plastic bag with the flour, salt and pepper and shake to coat. 

Cook the beef cubes in the oil until well browned all over.  Remove to a plate.

In the same pot, cook the bacon and chopped carrots about 5 minutes.  Add the onion and celery and cook, stirring occasionally for about 5 more minutes.  Stir in tomato paste, thyme and red wine and cook, scraping the bottom of the pot to loosen the browned bits for a minute or two.  Add the beef broth and enough water to cover the beef and bring to a boil.  Reduce heat and simmer for 2-3 hours or until the beef is very tender, adding water as needed to keep the level about the same.  You'll want enough liquid to cook the noodles in after the beef is done.

Bring the soup back to a boil and stir in the egg noodles.  Cook until just done (according to package directions). 

Serve with Horseradish Chive Bread.

This was very good!! Adapted from Martha Stewart's Boeuf Bourguignon Soup.

Ranch Style Chicken and Rice Soup

2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large carrot, peeled and sliced
1 stalk of celery, chopped
2 Tablespoons fresh minced garlic
3 cups cooked rice (about 1 cup raw)
3 boneless skinless chicken breasts
2 heaping Tbsp instant chicken bouillon
8-10 cups water
1 Tablespoon dry Ranch Dressing mix
Salt & Pepper to taste
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco

Heat oil into a large dutch oven over medium heat. When hot, saute the chicken breasts until golden brown on both sides. Remove and set aside to cool. Stir onion, carrots and celery into remaining oil and saute for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Add Ranch dressing mix and mustard. Cut chicken breasts into bite-sized chunks and stir into the the vegetables. Add bouillon, water and salt and pepper to taste and bring to a boil. Reduce heat and simmer about 30 minutes. Add rice and hot sauce. Taste and adjust seasonings if necessary.

Very tasty! John loved it and went back for seconds.

Adapted from recipe found at http://pickypalate.com

Daddy's Vegetable Beef Soup

Daddy's Vegetable Beef Soup

2 lbs lean ground beef

1 onion, chopped

2 large cans crushed tomatoes

1 can tomato sauce

1 small can tomato paste

2 or 3 large potatoes, peeled & chopped

1 can cut green beans

1 can carrots (or sliced fresh carrots)

2 cans whole kernal corn

1 cherry pepper

Water

Salt and pepper to taste

In a large pot, cook ground beef, onion and salt and pepper to taste until beef is well browned; drain and return to pot. Add tomatoes, tomato sauce, tomato paste, potatoes, canned vegetables (undrained), cherry pepper and as much water as needed to dilute tomato mixture and cover everything completely. Add salt and pepper as needed, bring to boil, then reduce heat and simmer on medium-low, adding water as needed to keep all ingredients covered until potatoes are tender, stirring occasionally. Papaw always cut up left over steak or roast and froze it to add to his vegetable beef soup and he would cook the soup for hours, stirring occasionally and adding water as needed. He always doubled or tripled this recipe and froze leftovers for a quick meal later. Daddy never did anything small! This is wonderful served with cornbread or crackers! This can also be put together in a crock pot and left to simmer all day.

Lammas Corn Chowder

 

Lammas Corn Chowder

Ingredients

• 4 large ears sweet corn, husks removed
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1-1/2 cups diced peeled potatoes
• 1 cup water
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 tablespoons all-purpose flour
• 3 cups 2% milk

Directions

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine the flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crisp chopped bacon and cheese on top if desired.

Bacon Corn Chowder

Bacon Corn Chowder

Ingredients

• 8 ounces bacon, chopped
• 1/4 cup good olive oil
• 6 cups chopped yellow onions (4 large onions)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken stock
• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
• 2 cups half-and-half
• 1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

United States Senate Bean Soup

1 lb pkg Great Northern Beans
1 1/2 cups diced cooked ham
1 cup chopped onion
Handful of shredded carrots
3/4 cup chopped celery with tops
5 tsp chopped parsley
garlic salt to taste
pepper to taste
Large container chicken broth
3 Tbsp oil
1 clove garlic
Water

Rinse and sort the beans. Cover with warm water and bring to a boil for 1 minute. Drain. Meanwhile, saute the onions, carrots, celery and garlic in the oil in a large heavy soup kettle. Add the ham and cook a few minutes until hot. Add the drained beans, the chicken broth, seasoning and enough water to cover the beans by about an inch. Cook slowly (I use my Slow Cooker) until the beans are done. Add extra water if necessary and stir occasionally.

This is the best bean soup! Serve with Corn Muffins.

Broccoli Cheese Soup in Bread Bowls

BROCCOLI CHEESE SOUP IN BREAD BOWLS

Round sour dough bread loaves, topped and hollowed out

1/2 pound Broccoli, fresh

1/4 cup Onion, chopped

1/4 cup Margarine

1/2 cup Flour

3 cups Water

4 teaspoons Chicken Bouillon granules

2 cups Milk

1 teaspoon Worcestershire sauce

1 cup Sharp Cheddar Cheese, shredded

Steam broccoli in small amount of salted water for 10 minutes or until just tender; coarsely chop. In large saucepan, sauté onion in margarine until tender but not brown. Blend in flour. Add water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir until mixture slightly thickens. Add chopped broccoli. Bring to boiling and stir in shredded cheese until melted. Serve soup in individual hollowed out bread loaves. Leftover soup freezes well.