Soup 13- Beef Barley Soup
6 boullion cubes 3 quarts water 1/2 lb stew meat, beef, cut into 1 inch cubes or smaller. 1 large onion, chopped 1/2 teaspoon thyme 1/2 teaspon black pepper salt to taste 1 teaspoon paprika 1 bay leaf 1/2 cup barley 2 cups canned tomatoes, chopped (with juice) 1 cup sliced carrot 1/2 cup chopped celery 1/2 cup frozen peas 1/2 cup green beans 2 potatoes, diced, peeled if you want to 1/4 cup chopped parsley Directions
1) Put water, bullion cubes, stew meat, onion, thyme, pepper, salt, paprika, bay leaf, and parsley in the pot. Simmer for about an hour and a half, more if you want to
2) add all remaining vegetables and simmer for about 30 minutes longer.
This soup was really tasty, but the name was somewhat misleading. There was beef and barley to be sure, but this recipe calls for more potato than the two title ingredients. I may double the beef and barley next time I whip up a batch, and add a bit more broth to compensate. But don't get me wrong this soup was tasty, and I would make it again.Soup 14 - healthified chicken stew with chive dumplings
| 1/4 | cup all-purpose flour |
| 1/2 | teaspoon dried sage leaves |
| 1/2 | teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1 3/4 | cups chicken broth |
| 1 1/2 | cups frozen mixed vegetables |
| 1 | cup cut-up cooked chicken breast |
| 1 | cup Bisquick Heart Smart® mix |
| 2 | tablespoons chopped green onions (2 medium) |
| 1/8 | teaspoon onion powder |
| 1/3 | cup fat-free (skim) milk |
| 1. | In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling. |
| 2. | In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat. |
| 3. | Simmer uncovered 10 minutes; cover and simmer 10 minutes longer. |
| High Altitude (3500-6500 ft): No change. | |
The only real problem I am coming up with is that I want to re-make a lot of these recipes but I can't because I have to make more different types of soup. Now remember the official goal is to make 20 different kinds of soup, but my secret goal is to hit thirty before the first day of spring, which is 1 month and 11 days away. The other big big kicker is that starting next week we are not eating meat. So the remainder of my soups will have to be vegetarian including the broth. So that will be interesting to be sure. I am also going to try to blog about eliminating meat from our diet. In case anyone is interested.
Now for a non-soup recipe because people have asked me for it.
Loaded Potato Salad
(Serves 8+, takes aboout 2 hours because the potatoes need to cool after cooking)
The measurements are a good guess because I just make it by sight and add to it if needed.
3 lbs red skin potatoes
1 cup shredded cheddar cheese (or any yellow cheese blend you like)
2 hard boiled eggs (Diced and cooled)
4 strips of bacon, cooked crisp and crumbled (or Real quality bacon bits work fine too if you're not in the frying mood)
1/4 cup of chives (washed and chopped)
1/2 - 3/4 cup of mayonnaise (light or non fat is fine and use as much or as little as you like)
Salt & Pepper
1 Tbsp Mustard
Wash and dice your potatoes. I don't peel mine, the skin is tasty and the red color really makes it look snazzier. Boil them, and watch them closely. If they go too long they fall apart as you toss the ingredients together. Allow the potatoes to cool for a while in the fridge. You can do your eggs and your bacon as they cool. Add all ingredients in a big bowl and toss and fold together gently with a spoon or large rubber spatula. It's a good idea to let the seasonings marry together and let the potato salad chill in the fridge before serving. I also throw some a bit of cheese, bacon, and chives on the top to make it look extra enticing as if to say: Hey I am no crappy store bought potato salad, I'm yummy, look at the bacon!
