Beef and barley has always reminded me of dirt. But in a good way. I love how this soup tastes so earthy and fresh. There is nothing like a hearty bowl of root veggies and some grains to make you feel warm on a brisk day. Or for me, after a long day with the sled dogs! This soup is great for a big group as this hearty Stoup (stew/ soup) has the yummy broth of a soup, but the heartiness of a stew. This goes best with a crusty loaf of fresh bread.
Winter is over for us and I don’t think I have had my seasons’ worth of this hearty soup, so here we go!
Beef n Barley Crock Pot Stoup
1-2 pounds of stew beef.
1/2 lb. dry barley
2 c. thinly sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper
1 lg. onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 c. snipped parsley
1 tbsp. instant beef bouillon granules
2 tsp. salt
3/4 tsp. dried basil, crushed
5 c. water
Cut beef into cubes, brown on all sides, and drain well. In crockery cooker place carrot, celery, green pepper and onion. Place beef on top. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. Cover.Cook on low heat 10 to 12 hours. Remove bones if used. Skim any fat. Season with salt and pepper to taste.
Tip-If you like your stoup on the creamier side, go ahead and stir it a few times while cooking. This incorporates the starch from the barley through out the dish and thickens it up. This is my favorite way.
If you like your stoup with more broth and more soup like, DO NOT STIR.
I am and have always been a super huge fan of sweet potatoes, thanks to my mothers well-known sweet potato pie recipe:) Pie is always good, but a change in flavor with my favorite vegetable is welcome too:) Often I bake-off a couple of sweet potatoes and top them with butter, brown sugar and cinnamon. This time I had two HUGE potatoes and since I could only eat one, I decided to make a soup out of the other. This soup recipe has wonderful flavors and a subtle sweet taste from the baked sweet potato’s natural sugars. Serve this with some yummy rustic bread and enjoy:)
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon butter or margarine, divided
1 large finely chopped yellow onion
2 cups fat-free (skim) milk, divided
3/4 teaspoon curry powder
3 tablespoons peanut butter
1 teaspoon cayenne pepper *optional
Dash ground red pepper (optional)
Wrap your sweet potato in foil and bake in oven for about 40 minutes on 400 degrees. You can boil the potatoes as too, but the soup wont taste as sweet or earthy as baking them.
Meanwhile, heat medium nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat bottom. Add onions; cook 8 minutes or until tender and golden.
Chop up potatoes(Tip: you can save some chopped up potatoes to add texture at the end) ; place in blender with onions, 1 cup milk, curry powder, peanut butter salt and peppers. Blend until completely smooth. Return potato mixture to saucepan and stir in remaining 1 cup milk. Cook 5 minutes over medium-high heat or until heated through. Remove from heat and stir in remaining 1 tablespoon butter(and remaining potatoes if this option was chosen). Garnish with Peanuts.
The next day after making this soup I decided to add in a protein to make to make the soup heartier. I pulled a handful of frozen shrimp out of my freezer and sautéd them with some butter and lots o’ pepper. This made the meal so wonderful and tasty:) You could also add in chicken to get the same effect.
So guys don’t know this year since this is only my 3rd recipe posting, but I might as well confess. The crock pot is my best friend. The only time I don’t have to cook is, if I can show my man a crock pot recipe with simple ingredients.
I am a huge fan of any style of pulled pork. I love how the meat can stand up well in any dish and that there are always left overs. One of my favorite bloggers Chaos in the Kitchen had the perfect solution for my leftover pork.
serves 8, prep 10 min, cook 2 hours (or longer in crock pot), adapted from Recipezaar
- 2 tbsp butter or bacon fat
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 jalapenos, seeded and diced
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 3 cups cooked pork, like carnitas
- 1 cup roasted green chilies (canned or fresh), diced
- 2 (15 oz) cans white hominy, drained and rinsed
- 1-2 qts chicken or pork stock to cover
- Melt butter or fat over medium heat and add onion, garlic, jalapeno, and spices.
- Saute until veggies are soft.
- Add pork, green chilies, and hominy.
- Add stock to cover and simmer soup for about 2 hours or until flavors are well combined.
- Serve with desired garnishes.
I made this in the crockpot by sauteing the veggies then adding everything to the crock pot and cooking on low until we were all home and ready to eat (about 7 hours). The pork is already cooked and tender so you can cook this as long or as little as you want.
This soup turned out wonderful. The smell of this soup had my mouth watering all day long. I would suggest making this for a big group of friends after a long day outdoors. It also wouldn’t hurt to add a loaf of cornbread:)