In the spirit of No-Eat-Outober, I made soup last night instead of ordering it in. I consider it a win! I seem to have caught the ridiculous bug going around our office and have something between a cold, the flu and allergies. Yuck! And the first thing I wanted to do was thrown in the towel and order in buckets of Matzah Ball soup. But, I stuck it out and made a healthy version of beef and barley soup. I’m not talented enough to whip up fresh matzah ball soup in a 40 minute peiod, but this was cheap, and easy!
Check out the recipe – It was delicious!
¾ a pound of extra lean ground beef
3 cups of water
1 clove of garlic
1 cup barley
5 cups beef broth
1 onions, chopped
1 bag of frozen mixed vegetables (carrots, corn and green beans)
2 stalks celery, thinly sliced
2 (10 ounce) packages sliced mushrooms
1/2 teaspoon salt
½ teaspoon of black pepper
Couple sprays of Pam
Tip: Brown the beef, and cook the Barley at the same time for a quicker soup
Brown the garlic and beef, stir in the onions, mixed vegetables and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more. Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving
What’s your favorite soup to eat when you’re sick?