Vegetable Beef & Barley SoupAs I've previously mentioned many of the meals I make are inspired by an ingredient that caught my eye on one of the many trips I make into the pantry each day. A couple of days I beef soup bones just beckoned to be made into a hearty soup. When I make soup I tend to go with ingredients that inspire me at that time and barley was it for this soup. The vast majority of the non-cream based soups I make are both low fat and low sodium.
I will warn you now that I didn't measure anything for this soup. I started with 2 lg beef soup bones, a stalk of celery, a carrot, small onion and enough water to fill the 4 qt pressure canner ⅔ full. I brought the pressure canner to pressure then reduced the temp just low enough to maintain pressure and let cook 20 minutes. While the stock was cooking, I brought barley and a jar of stewed tomatoes from the pantry then prepared the fresh vegetables (red onion, carrots, mushrooms, tomato) about a handful each. When the stock was finished, I lowered the pressure then removed the bones and cooked vegetables. Beef soup bones have very little fat, usually a nice amount of meat and connective tissue. After pressure cooking the meat will basically fall the bone so I just cut it into bite sized pieces and added it back into the stock. I then added the fresh vegetables, about a cup of barley, a bit of tomato liquid from the stewed tomatoes, a couple of generous spoons of stewed tomatoes, dash of Montréal Steak Seasoning and a couple of splashes of Worcestershire sauce. Then I put the lid back on the pot, brought the pressure cooker to pressure and let cook for 15 minutes. Once the time was up I depressurized the pressure cooker then ladled the soup into bowls and garnished with green onion.
That looks delicious! My grandmother used to make Beef and Barley soup all the time! Maybe I'll have to try it!
ReplyDeleteHi Leigh and thanks for visiting. Oh do try making the beef and barley soup. It's easy and quite tasty!
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