Advertisements

Soup Roulette

Buying soup from a work cafeteria is always like playing roulette. Many of the soups are straight out of a can, but there are enough times when they make them in-house, that it is worth a chance. For lunches during the winter months I am very happy with a big bowl of soup, but I am always a bit wary.

French Onion Soup? Love it in many restaurants, but never had a good cup in a cafeteria.

Minestrone? Generally the “broth” is tasteless and the veggies rubbery.

Gazpacho? Hit or miss. I loved it at a former employer’s cafeteria but hate it at the current cafeteria.

Chili? Generally workable.

Chicken Tortilla? If there is enough hot sauce around, it can make any tortilla soup edible.

Beef Barley? Ah….. I love me some Beef Barley.

I cannot say I have had a bad beef barley soup. Some are a little bland, but some black pepper and salt can wake it up. Others are really good. Surprisingly good. It is best when you scoop your own and you are not late to the post, as you can dig deep and fill the bowl with barley! I figured it was finally time to make it at home.

Photo Nov 27, 5 12 01 PM

The quantity of barley in this soup seemed almost an afterthought. As I am such a big fan of barley, next time I would double it. I think the amount of fluids already there could handle it, but I might add another cup of water just to be sure.

Photo Nov 26, 5 40 30 PM

There are quite a few items in here but it is really straightforward.

Photo Nov 26, 6 27 50 PM

Browning up the beef.

Photo Nov 26, 6 37 38 PM

In the pot.

Photo Nov 26, 6 39 08 PM

Ready to cook.

Photo Nov 27, 5 11 54 PM

Beef-Barley Soup

Prep Time: 15 mins | Cook Time: 8 hrs | Makes: 8-10

Ingredients:

  • 2 lbs beef chuck, diced
  • 2 cups chopped carrots
  • 1 stalk celery, diced
  • 1/2 green pepper, diced
  • 1 large onion, chopped
  • 1 (16 ounce) tomatoes, cut up
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 2/3 cup barley
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon beef bouillon cubes
  • 2 teaspoons salt
  • 3/4 teaspoon dried basil
  • 5 cups water

Directions:

1. In skillet brown beef.

2. Place carrot, celery, green pepper, onion, corn and green beans in crock pot.

3. Put meat on top.

4. Combine tomatoes, barley, parsley, bouillon, salt and basil.

5. Pour over meat.

6. Add water.

7. DO NOT STIR.

8. Cover and cook on LOW for 10-12 hours.

Nutritional Info:

Calories 110.7 Calories from Fat 7 Total Fat 0.8 g Saturated Fat 0.1 g Cholesterol 0.0 mg Sodium 746.6 mg Total Carbohydrate 24.0 g Dietary Fiber 5.6 g Sugars 4.4 g Protein 3.9 g

Source: http://www.food.com/recipe/beef-barley-soup-30018

Advertisements

Tags: , , , , , , , , , , , , , , , , , , , , , ,

Categories: Beef, kosher, Low Carb, Lunch2, Recipes, Slow Cooker, Soup and Stew, Vegetable2

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

13 Comments on “Soup Roulette”

  1. January 22, 2013 at 11:31 am #

    Nothing better than homemade soup on a cold, wintery day!

    Like

  2. January 22, 2013 at 3:55 pm #

    I love soup, I’ll give this one a try 😊

    Like

  3. January 22, 2013 at 4:16 pm #

    Reblogged this on lamaramal and commented:
    If only my son would stop saying “yuck” to the idea of soups. This looks great!

    Like

  4. January 22, 2013 at 6:35 pm #

    Soup is one of my favourite things to make! This looks lovely!

    Like

  5. January 22, 2013 at 6:54 pm #

    YUM! Nothing like good soup in the cool winter months, thanks for sharing 🙂

    Like

  6. January 22, 2013 at 8:38 pm #

    Very clever title for this post. Definitely piqued my curiosity!

    Cheers!
    Nasyitah
    http://www.coloursofthedomesticgoddess.wordpress.com

    Like

  7. January 22, 2013 at 10:28 pm #

    I made beef and barley soup for dinner too and now I see this! Great minds! I love soup 🙂

    Like

  8. January 22, 2013 at 10:43 pm #

    Enjoyed your post and the recipe. Many years ago I worked in a small pizzeria that allowed me to make my homemade soups every Friday. Have to say I made quite a bit of fans on those days. My soups were very unexpected. 🙂

    Like

  9. January 23, 2013 at 8:29 am #

    so true! i have just started working with Marks & Spencers in London and their cantine soup is SO yummy! i was creative yesterday and added my own barley and chunky courgette and croutons to their chicken and vegetable broth! yummy!

    Like

  10. January 23, 2013 at 10:08 am #

    You had me drooling till you added the corn lol..we are big soup fans in our house mostly due to my allergies and the fact that it is something quick and simple for me to throw together and make that is not only nutritious, inexpensive and I can make a double batch for the “Hubby Making Dinner” nights…he simply goes into the freezer and selects a pre-made meal and defrosts…beats his usual “Hamburger Helper” that I am allergic to… Thanks for the blog.

    Like

  11. January 23, 2013 at 1:04 pm #

    “Do not stir”…that is interesting…why is stirring wrong? This is one of our favorite meals but I usually stir to mix ingredients and then every so often stir while it is cooking. But with your suggestion the next time I cook it I won’t stir.

    Like

Trackbacks/Pingbacks

  1. Homemade Shrimp Bisque | tammyehoney - January 23, 2013

    […] https://rantingchef.com/2013/01/22/soup-roulette/ […]

    Like

  2. All Rotten Au Gratin? | Rantings of an Amateur Chef - March 2, 2013

    […] Beef Butternut Squash, Beef-Barley Soup, Boilermaker Tailgate Chili, Buffalo Chicken Flat Bread, Buffalo Chicken Ravioli, Buffalo Chicken […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: