It was SO easy to make that I thought I'd share it here. I'm no food blogger, but every once in a while I come across a recipe that I just have to share - usually because it strikes the perfect balance between simplicity/no-fuss and deliciousness.
It's my Grandma Mary's vegetable beef with barley soup, and it's the perfect choice for a cold winter day.
- onion, chopped
- 2 stalks celery, chopped
- beef chuck roast, about 3/4 lb, cut into small pieces (or short ribs or any soup meat you want to use)
- 1/2 cup barley
- one large can diced tomatoes (28 oz can I think!), plus one can full of water.
- one can great northern beans, drained and rinsed
- one package frozen mixed veggies of your choice (we used one with peas, carrots, corn, and green beans)
- 2 bay leaves
- salt to taste
Start by cooking the barley according to the directions. Then saute celery and onion together in your favorite large dutch oven with a bit of grapeseed or canola oil until soft. Add beef. When beef is cooked, add the rest of the ingredients - the can of tomatoes (juice and all), plus the one can full of water, the beans, the (now-cooked) barley, the frozen veggies and the bay leaves. Taste it and salt as you go (it will need a fair amount of salt). Cook on medium for a while, and then just leave it on low all day long - the longer the better. I think I left it on low for like 8 or 9 hours!
We ate it this afternoon for lunch with some homemade bread and olive oil. It was perfect for this chilly day, and Eliza loved it too!