Wash beef; pat dry with paper towels.
BEAN-BARLEY SOUP MIX: In a bowl combine
For the Stock: Combine all the
b>barley in a bowl, cover with tepid water.
Let soak for
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Soak the barley and beans separately in large bowls of water for a
Brown and drain ground beef.
Add remaining ingredients except carrots and potatoes; simmer 1 hour.
Add remaining vegetables and simmer another 20 minutes.
(A quart of whole tomatoes can be substituted for tomato soup and sauce.)
Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
Add spices and stir 'til fragrant.
Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
This soup is GREAT with a grilled cheese sandwich.
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
For the soffritto, process all ingredients
For the la casa seasoning, place
en to 350 degrees.
For the meatballs,.
In
For the Soup:.
Cut of tops and
For the wontons, combine ground chicken,
gain (3rd boil).
FOR THE SOUP:
In large pan bring
orm an emulsion. Add the beef making sure every piece is
For Cucumber Slaw:
Slice cucumbers
For Wontons:
Heat a large