Tuesday, December 31, 2013

Beef Barley (or brown rice) & Vegetable Soup


On a cold afternoon warm up with this good old-fashioned, Beef Barley (or brown rice if you are gluten free) & Vegetable Soup.  The entire soup will take about 3 hours, so plan ahead. And the leftovers will keep a smile on your face for days.

Beef Barley (or brown rice) & Vegetable Soup                               Serves 10-12

 Broth:  
2 lbs of range fed round steak, cut in cubes
8 cups water
2 tsp. salt
1/2 tsp dried oregano, crushed
1/4 tsp dried marjoram, crushed
1/2 tsp ground pepper
2 bay leaves

Bring mixture to boil and then simmer for  2 hours.
Meantime wash, peel and cut up vegetables. If you have organic vegetables, or course no need to peel.
Soup:
1 large can of tomatoes, I puree them right in the can with a hand puree tool.  Diced tomatoes are another nice option, it depends if you like pieces of tomato in your soup.
2 cups of fresh or frozen corn
1 can of cut green beans, or 1 1/2 cups fresh or frozen cut up green beans.
3 large carrots, sliced
2 cups finely chopped onions
2-3 medium sized potatoes, cubed
2 stalks celery, sliced
1 small package frozen mixed vegetables
2-3 cups more water if, or as needed
2-3 beef bouillon cubes, Herb-Ox is gluten free - it does have some whey in it though.
3/4 cup barley or brown rice

Bring pot to a boil then simmer for 1 hour. 

These ingredients do not have to be exact, use this recipe as a base and adjust it how ever you like.
Serve with some bread or rolls, gluten free if needed and enjoy!

Or serve with my husband's favorite,  Quick Homemade Dinner Rolls
I personally prefer, The Best Gluten Free Sandwich Rolls for myself. These are still the best gluten free rolls I have ever had.  It's best to have these made ahead and in the freezer for an easy item to grab and defrost, as these are a bit more time consuming…but worth it.



Enjoy!

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