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Wednesday, December 10, 2014

Beef Barley Soup



I had a very happy and full belly at this afternoon.  You see, it's time for the Blogger C.L.U.E. Society and our theme for the month was something your grandmother would make.  I know my grandmother made a LOT of soups.  You see this stockpot?  That was in the stove at my grandmother's house.  I still use it ALL the time. 





So, who was the wonderful blogger responsible for my happy belly?  Azmina from Lawyer Loves Lunch.  She's a mom to two darling children and an attorney.  She's a busy lady who still finds time to cook some wonderful food.  I've been reading her blog and we've been friends for a long time on Facebook so I can attest her blog's delightful to read.  Please go visit:   Lawyer Loves Lunch.  My grandmother also loved to bake.  There were a couple of cakes calling my name.  And, there was a chicken stroganoff that sounded fabulous.  And, lots of other recipes that maybe my grandmother wouldn't have made.  Things that use ingredients that I could easily find.  But, Grammie?  Not so much.  So, beef and barley soup it was.  Here's how you visit Azmina's post:  Beef Barley Soup.

This was super easy to put together.  Brown the beef, add some of the other ingredients and let them brown a bit.  Then, add the rest of the ingredients and allow the soup to simmer away.  Azmina calls for cooking it down to almost stew-like consistency.  I did exactly that and it was fabulous.  Ok, so the confession here...  We had our soup for lunch today.  Connie and I both devoured it.  He dropped me off at the house and headed off to his bridge game.  Since he's not only my office manager but also my husband, we ride to work together.  There's also the issue of the fact that Annie the dog (who goes to the office with us every day) is not welcome to ride in my car.  Something about any other dog within her sight is NOT welcome and woofing and scratching of the car ensues.  So, Connie drops me off and I get busy.  Another load of laundry in.  More Christmas decorations up.  Time for a cocktail.  To the fridge for ice.  Notice the frozen peas.  ARGH!  I left the peas out!  Oh, well. The soup was fabulous without the peas.   LOL, I suppose we all do these things...

Since our theme is something that your grandmother would make, I'd be remiss if I didn't mention our persimmon pudding.  Indiana persimmons are vastly different from the Japanese variety.  The majority of folks outside of southern Indiana have probably never heard of them.  We have a persimmon tree and I can guarantee the critters LOVE the things.  Last year I got several quarts of pulp.  That translated into pints of pulp.  This year, the squirrels got them before we did.  Despite the fact that I was diligent and headed to the tree every evening after work. You see, the persimmons are terribly tart if not allowed to fully ripen and fall from the tree.  Next year, you'll see a big diaper in the bottom branches of our tree!  This pudding is probably my first real food memory.  The recipe card below was written by my mother.  The actual recipe comes from my great-grandmother to my grandmother to my mother to me.  Here's a link to my post about persimmon pudding:  Persimmon Pudding.





We've got a wonderful group of bloggers in Blogger C.L.U.E. Society.  Every month we receive the name of a blogging pal and a theme.  It's an opportunity to visit an old friend or make a new friend.  Such a great group of bloggers!  Please stop by and visit my other friends dishes.  The bloggers are all listed below the recipe.  Last month I made about half of the recipes...  My guess is this month will be the same!

Beef Barley Soup

Ingredients:

12 cups beef broth
1 lb beef stew meat, cut into small cubes
1 c chopped onions
1 c chopped carrots
1 c peas
1/2 c chopped celery
3 garlic cloves, minced
1 c pearled barley
1 c tomato sauce
3 T tomato paste
2 bay leaves
2 T oil
salt and pepper to taste

Directions:

Toss the beef with salt and pepper to taste.  In a large stockpot, brown the beef cubes in the oil.  Be sure not to crowd them or they'll steam and not brown.  Then, add in the onions, carrots, celery and garlic.  Saute them for about 10 minutes.  Add in the balance of the ingredients and allow the soup to simmer for 1 1/2 to 2 hours.  If you leave the lid off, it'll be thicker.  If you prefer a thinner soup, leave the lid on for the first hour at least.  About 10 minutes before it's done, add in the peas

adapted from Lawyer Loves Lunch

 

15 comments:

Liz Berg said...

Oh, this soup sounds perfect for our dreary Indiana weather. I'd never heard of persimmon pudding till I moved to Indiana...but I have my girlfriend's MIL's recipe. I need to try it!

Ramona W said...

Looks hearty and perfect for a cold winters day. I can see why your belly is happy and full! Thank you for including me in this fun challenge. :)

Lea Ann (Cooking on the Ranch)n said...

I just think it's wonderful that you have that soup pot and use it. And great choice for our reveal today. I love beef barley soup and need to make some some and soon!

The Mom Chef said...

I can personally attest to the fact that you make awesome soups. This soup is just more proof of that. It looks absolutely delicious. It'll help you stay warm now that the temps are taking a serious dip, eh? :)

Wendy Klik said...

Wow what a beautiful thick and hearty soup. My mouth is watering and peas are over rated anyway LOL

Lemons and Anchovies said...

I don't recognize seasons when it comes to soup so this beef and barley is something I would enjoy year round. How awesome that you still have your grandmother's stock pot! And persimmons I love--the pudding sounds delicious!

Kelli Davidson said...

Oh yum! That beef barley soup looks thick and delicious - just like I love my soup! I'm having a soup month in January so I believe I will be making this for sure.

I love persimmons - after the first frost of course - they make the most tasty jam! I really wish I knew of a tree here I could pick. I must try that pudding recipe though.....YUM!
Pinning, Tweeting, sharing on FB too!

Janetfctc said...

What a perfect cold weather dinner this would be. I need to buy some beef now!

Lawyer Loves Lunch said...

Hi Kate! I'm so glad you were assigned my blog. I love soup especially during our West Coast "winter" so it's fun to know you're enjoying soup warmth too. Happy Holidays, friend!

PS: I don't think I've ever had a persimmon, much less a pudding.

Debra Eliotseats said...

Love the comforting stew. I need some now. (Been a bit cranky at work today.). I love that vintage soup pot and your permission recipe. (Second persimmon recipe I've seen today.). Thanks again for inviting me along for the ride.

Debra Eliotseats said...

Love the comforting stew. I need some now. (Been a bit cranky at work today.). I love that vintage soup pot and your permission recipe. (Second persimmon recipe I've seen today.). Thanks again for inviting me along for the ride.

Stacy Rushton said...

Beef and barley is such a classic combination. It warms me just to think of scooping up a big bowl of that gorgeous stuff. Delicious!

Lisa {Authentic Suburban Gourmet } said...

Kate - one of my favorite soups! So rich and satisfying. This is a perfect winter soup. Happy Holidays to you and your family!

Arisuchan said...

I should have also made the persimmon pudding, Kate! :) Hope yours was delicious!

This soup looks fantastic by the way - and is there a better feeling than a full belly? :)

Kathy said...

The soup sounds so comforting and delicious…perfect for the cold winter days we’ve been having! I also love the persimmon pudding recipe…sounds lovely!