Beef And Vegetable Barley Soup Or Krupnik |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 8 |
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This soup is full of flavour and excellent during those cold and damp fall and winter months. Ingredients:
1-1/2 lbs. lean chuck, cut into chunks |
1-2 large onions, chopped |
1/4 cup + 3 tbsp. cup pearl barley |
1/4 cup navy/pinto beans, soaked in cold water overnight |
4 carrots, peeled and diced but not small |
2 parsnips, peeled and diced, not small |
1 16-ounce can stewed tomatoes |
4 cloves garlic, minced or chopped finely |
1-1/2 tsp. vegeta seasoning |
1 packet or cube of beef boullion or use 1 can of low sodium beef broth |
1/2 pound mushrooms, chopped |
note: my mother-in-law always used the dried mushrooms from a polish/euro deli. she soaked them for 3 hours and sieved them from the liquid they were soaking in. if you can't find these, a flavourful mushroom should be used - not button mushrooms. |
2-3 large potatoes, peeled and diced |
1/2 teaspoon freshly ground black pepper |
fresh parsley to garnish and a crusty loaf of bread to go along with it. |
Directions:
1. Place the meat, onion, barley, beans, carrots, parsnips, tomatoes and garlic in a crockpot and add water and beef cube or beef broth to cover by 3 inches.
2. Cover and cook on low overnight.
3. Note: When I use my crockpot, I often place a folded tea towel over the top to prevent any vapor from escaping. I have been surprised to see how this method speeds up the cooking process.
4. In the morning add the mushrooms and potatoes and cook on low for an additional 8-10 hours, until meat is fork tender and barley and beans are cooked thoroughly.
5. Season to taste.
6. Makes 8 - 10 servings.
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