 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
My moms recipe. Very good old fashioned soup. The stock is beef flovor, not tomato based. Ingredients:
1/2 lb pot roast or 1/2 lb steak |
2 tablespoons butter |
1 tablespoon barley |
4 carrots |
4 stalks celery |
1 medium onion |
1/4 head green cabbage |
1/2 of a turnip |
1 large tomato |
6 potatoes |
2 teaspoons salt |
1/2 teaspoon pepper |
1 tablespoon parsley flakes |
1 (12 ounce) package frozen peas |
1 (12 ounce) package frozen corn |
1 tablespoon beef base or 4 beef bouillon cubes |
Directions:
1. Cut beef into 1 inch pieces.
2. Melt butter in a cast iron skillet over medium heat. Add beef, brown very well on all sides. Add 1 cup of water to skillet and stir to loosen the drippings in the skillet. Pour beef, water with drippings into large dutch oven .
3. Add an additional 8 cups of water to dutch oven. Begin cooking over low heat.
4. Add barley.
5. Slice carrots and celery into 1/4 inch slices. Add to water.
6. Dice in medium pieces onion, tomato and turnip and add.
7. Coarsely chop cabbage and add.
8. Peel and cut potatoes into 1 inch pieces and add.
9. Add salt and pepper.
10. Bring soup just to a boil, turn heat down to low and simmer 1 hour 10 minutes.
11. Add parsley flakes frozen corn and peas simmer 20 minutes.
|
|