If it snows, it's time to cook soup...

Easy recipe, for batches and batches of hearty, yummy soup (my own recipe):

HOMEMADE BEEF BARLEY SOUP

Not much measuring required. This is for about 4 svgs. (Double amts. if you want to make more)

water
flour
1 lb stew beef, in small cubes.
barley
carrots
celery
mushrooms (optional)
onions
garlic
1 pkg. goya beef broth, or sazon.
about 2 tsps. oregano
Bay leaf or 2
salt and pepper

Coat your beef cubes in flour (use a plastic baggie and SHAKE).

Brown the beef in EVOO.

Transfer out of pan.

Add a little water or wine and de-glaze pan (scrape bits)

Saute onion, garlic. Then, add carrots, celery.

Throw everything together in a large soup pot (beef and veggies.
Add about 4 cups water.

Simmer, covered on a low flame for about 1- 1.5 hours.

Then, add 1/2 cup barley. Continue simmering covered for another 30 minute .

Adjust seasoning as it cooks.

When serving, throw in a bunch of *fresh* parsley and dill*

It will taste even better the next day and it freezes well.

HAPPY WINTER!

~TheSoupLady.

Updated On: 1/10/09 at 12:16 AM

I went for dinner at my sister's earlier this week, and she'd made this obscenely delicious minty pea and potato soup.

INGREDIENTS
2 tsp vegetable oil
1 onion, chopped
800g/ 1lb 12oz potatoes, peeled and cut into small chunks
1 litre/ 1 3 4 pints vegetable stock
350g/12oz frozen peas
Handful mint, chopped

METHOD
1. Heat the oil in a large saucepan, then fry the onion for five minutes until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for ten to 15 minutes until tender, adding the peas two minutes before the end of the cooking time.
2. Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor (or using a hand blender) until smooth, then stir through the reserved vegetables, chopped mint and some seasoning.
3. Serve with bread on the side...

A little salt, a little more pepper, and OMNOMNOMNOMNOM. :3

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OK, I'm totally on the upstairs computer, but when I go down I have 2 EXCELLENT soup recipes to post.

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ITALIAN TURKEY SAUSAGE AND ESCAROLE SOUP (this is very healthy)

8 ounces sweet turkey Italian sausage
2 tablespoons olive oil
3/4 cup finely chopped onion
1 minced garlic clove
1 cup water
1 cup uncooked small seashell pasta
1 cup chopped seeded plum tomato (this is around 3 tomatos)
1 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
3 (14 oz) cans fat free chicken broth
4 cups torn escarole

Fresh grated Parmesan cheese to garnish

Remove casings from sausage. In large Dutch oven, heat oil over medium-high heat. Add sausage, onion and garlic and cook about 4 minutes, stirring to crumble the sausage.

Stir in water, pasta, tomato, seasonings, and broth; bring to a boil. Reduce the heat and stir in the escarole. Simmer 10 minutes or until escarole and pasta are tender.

Delish!

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When I get a new cook book, the first section I go to is Soups. I love it! Thanks the recipes!

That Mexican Soup sounds perfect for today

That sounds like perfect winter food, Brian.

We did chili and cornbread last week on New Year's Day. Yummers.

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I am making a soup that is very similar to stockard's turkey soup. Instead of turkey sausage I use turkey meatballs and chop them up and I don't use escarole. I also throw in whatever veggies I have lying around (today I am using peas and three types of beans: kidney, green and butter). I use macaroni instead of seashell pasta. Yum yum yum!

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MAMIE, I do WW too, so the points for my soup are about 3-4 pts. per/1 cup serving, depending on the actual beef/barley content, and also don't use more than 2 tbsp olive oil to saute veggies.
WEEZ - I used your recipe today, and it came out fantastic! Yum!

sounds delish to me, xoangel...
btw, here's a GOOGLE tip for finding recipes, for whatever you happen to have in your house at the time:

type: recipe: (ingredient _______, _________, _________), etc.....

Voila!

Updated On: 1/11/09 at 09:35 PM

recipe, pls, Kate...(are you from the south? no okra here in nyc locally)

These recipes sound terrific, the next time I make soup I'll have to remember them.

A few days ago I made a delicious chicken curry soup with noodles. Since I throw things together, it's hard for me to write down the recipe (or else I'd share it gladly). Another thing I love to make is fish chowder (with crabmeat and basil).

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I just got a recipe for homemade fresh tomato soup. I'm going to make it next week with grilled cheese sandwiches. I'll let you guys know if it's any good.

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Making soup is my specialty but I never use a recipe, I just throw in whatever I have leftover or in the freezer. I used to make a mean split pea soup and a great bean soup but since my dad started on dialysis he can't eat any creme soups or anything with beans in it. So thats down the drain now. I stick to chicken, beef or vegetable soups now.

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