I am going to pause in my writings right now and get my morning routine done so that I can finally start my day properly. Even if it is already 10 am. Ugh.
I am back and I got a lot accomplished. I was able to get to the Food Pantry and drop off several cases of food that Kim had donated, I delivered back packs to schools and I got some more Christmas gifts marked off my list.
I know that I promised you we would finish up the soup we started on Saturday the next day but life got in the way, so we will finish it up today.
When i had left the soup on Saturday, I had taken all bones and scraps from the vegetables I had used and placed them in the stockpot with salt and pepper.
I covered this with water, brought it to a boil, reduced the heat and simmered for several hours.
After the stock had simmered, I removed it from the heat and let it cool.
I removed the strainer with all the solids.
Removed the meat from the bones, cutting it into bite size pieces.
I returned the meat to the stock and placed it in the refrigerator until today.
I diced one small onion and minced 2 cloves of garlic.
Sautéed these in a Dutch oven until translucent but not brown.
I removed the fat that had hardened on the refrigerated broth.
Strained the broth through a fine mesh sieve into another container and reserving the meat.
Add the meat to the onions and garlic and heat through.
Then add 5 cups of the strained broth to the Dutch oven.
The remaining broth can be refrigerated and used any time a recipe calls for beef broth.
Add 3/4 cup of Quick Barley.
And 1 can diced tomatoes and 1 cup frozen mixed vegetables.
1/2 t. of thyme, 1 T. Worcestershire sauce and 2 beef bouillon cubes.
Bring to a boil and boil for 5-7 min.
Reduce heat and simmer for 10 minutes longer.
Vegetable Beef Barley Soup
1/2 lb. leftover cooked beef cut into bite size pieces
5 c. beef broth
1 small onion, diced
2 cloves garlic, minced
1 T. cooking oil.
3/4 c. quick cooking barley
1 can diced tomatoes with the juices
1 c. frozen mixed vegetables
1 t. thyme
1 T. Worcestershire sauce
2 beef bouillon cubes
Saute onion and garlic in dutch oven in 1 T. cooking oil until translucent but not brown. Add remaining ingredients. Bring to a boil and cook for 5-7 minutes. Reduce heat and simmer for another 10 minutes. Taste and season with salt and pepper. Print Recipe
Today is also Try it Tuesday. You can find the recipe for Ham and Noodle Casserole here.