Okay, the following is the way I made it. We're trying to cut back on meat, use whatever amount you want. Add more or less of whatever you like more or less. This way is wonderfully suited to our tastes. It's not the quickest soup, but this recipe doesn't simmer as long as a traditional recipe calls for, which is great if you want to eat before 8 p.m. on a work day. You can always simmer longer.
3/4 lb stew meat
1 lg onion
3 lg cloves garlic
4 stalks celery
15 little pre-washed carrots or to taste
1 lg can diced tomatoes
3 cans beef broth
1 cup barley
1/2 can tomato juice
1 tbsp salt (or omit) (we use the Jacque-Peppin-pinch measure)
1 bay leaf
1 tsp oregano
olive oil
Dice the meat, celery, carrots, onions and garlic in whatever dice suits your tastes. I dice the meat into no bigger than 1/2" cubes and don't mince the garlic but slice it.
Warm a soup pan, then just cover the bottom with olive oil. When oil is shimmery, add and brown the meat. When meat is browned, add the celery, carrots, onions and garlic and toss to distribute. Add beef broth, salt, bay leaf and oregano and bring to a simmer. Go feed and water rabbits (a half hour with head rubs each).
Add barley and simmer. Load washer, sweep kitchen, clear kitchen table. (A half-hour.) Remove bay leaf. Add diced tomatoes, tomato juice, water if you like juicy soup (I do), and a glug of olive oil (especially if your beef was very lean).
Simmer as long as your willpower will let you or at least 15 more minutes until the barley is done.
Jola Gayle
(1/31/02)
0 comments:
Post a Comment