DELICIOUS BARLEY SOUP

Soup is good any time of year but it is especially good in winter when it is cold and the days are short and dark.  Soup just makes you feel good.  It is a comfort food and it is good for you.  One of my favorites is Barley soup.  I found this recipe in an old Grange recipe book that once belonged to my grandmother and I have made it many times.  It is so good. The recipe follows.

BARLEY SOUP with BEEF AND VEGETABLES

(Note: I have substituted whatever meat I have had on hand; chicken, turkey, ham and have even used tofu stir-fried with onion, garlic and peppers; the soup was still very good but beef and barley seem to go together.)

In a 4 quart soup kettle brown in 2 Tbsp. olive oil (I use light)

1/2 lb stew beef cut into small pieces (I’ve substituted hamburger) with

1/2 cup chopped onion (med. fine)

2 Tbs. chopped green bell pepper (med. fine)

2 large cloves garlic minced

When meat is browned and onion is transparent remove from heat and drain off most of the excess fat and return to medium heat.

Add

7 cups Beef stock or 7 cups hot water with 3 Beef bouillon cubes

2 stalks celery including leaves sliced thin

2/3 cup coarsely chopped carrot

1/2 cup finely chopped fresh spinach leaves

1/2 cup medium barley

1 16 oz. can diced tomatoes (do not drain) (or1 pint jar )

1 Tbsp. finely chopped fresh parsley

1 tsp. crushed basil

1 bay leaf crushed

1/4 tsp. paprika

1/4 tsp. ground black pepper (more if desired)

1 9 oz. pkg. frozen peas, thawed (Add last part of cooking time)

Add salt to taste.  (I think the bouillon cubes make it plenty salty enough if using them instead of the beef stock.)

Bring to boil and reduce heat to low and cover; simmer for 35 min.

Stir and add peas.  Add more water (1 cup or a little more) if soup seems to be getting too thick)

Cover and simmer on low for another 15 to 20 min. or until barley is tender.

Remove from heat and serve in warm bowls with crusty bread and a side salad.