Sunday, October 20, 2013

Beef and Barley Soup

Having meals ready to eat in the freezer is essential to making it through my week without going hungry or eating something stupid that will make me sick. Right now, I'm cooking up 6 quarts of soup in my Crock Pot slow cooker so that I can restock my freezer. To make the preparation process quicker, I put most of my ingredients in my Cuisinart Mini chopper to get them diced fine. Later in the week, I plan to roast a pie pumpkin and serve the reheated soup in it for a dramatic presentation.

1 pound of beef, cubed
1 rib of celery, diced fine
3 carrots, diced fine
2 pints of cherry tomatoes, diced fine
1 apple, diced
1 pear, diced
1 cup pearl barley
1 handful of fresh spinach, shredded
1 tablespoon salt
1 tablespoon pepper
10 cups of filtered water

Put ingredients in the slow cooker in the order they are listed. Cook on low for 8 to 12 hours or cook on high for 6 to 8 hours. This recipe make 12 servings.

Next time I make the dish, I plan to leave out the celery and add potatoes, either sweet potatoes or Yukon Golds.

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