 |
Pot Barley Soup Recipe | |
Canadian Soup | |
|
Ingredients:
4 lbs. beef (shin bone or shank)3 quarts cold water 1 tbsp. salt 1/4 tsp. pepper 3 whole cloves 1 bay leaf 1 tsp. white sugar 2 cups potatoes, diced 1/3 cup carrots, diced 1/4 cup celery, diced 1/2 cup onion, chopped 1 cup barley
Directions:
Have butcher crack shin bones so that marrow will cook out. Cover with cold water. Add seasonings and sugar. Cook slowly for 3 to 4 hours or until meat fall from bones. Remove bones. Add vegetables and barley. Simmer 1 hour. Serve hot. 6 servings
Now, check out your refrigerator for all those left overs. If I have a piece of green, yellow or "hot chili" red pepper, some beef gravy, some stewed tomatoes, a handful of frozen veggies (corn, peas, mixed), some chopped turnip, whatever, add it to the basic recipe. . This soup NEVER tastes the same way twice in a row.
| |