Hearty Soup for the Soul
September 21st 2009 00:30
I am so over this weather. I was blown down by the flu two weeks ago and am now still nursing a terrible cold. I’m into my fourth week of *sickness*…yes, that’s a month! I want Summer now, mama Nature…
Whining aside…
I had to get somewhat healthy enough so that I could get back to the grind. That was when I started dreaming of all kinds of soup. I made chicken vegetable soup, rice soup…and then my all time favourite, Beef Barley Vegetable Soup!
What you need:
500g of lean dice/cube beef
1/2 cup pearl barley
1/2 cup of red lentils or regular lentils
1/4 cup of mixed beans
2 carrots
2 tomatoes
4 cloves of garlic
A small knob of ginger – optional. It has properties good for alleviating the flu/cold; more on this later…
1.5 litre of vegetable stock
2 tablespoons of Worchestershire sauce
olive oil
oregano
thyme
pepper/chilli flakes
What to do:
1…Soak barley, lentils and beans in separate bowls overnight.
2…The next day, rinse 2-3 times then boil the beans (only) briskly in fresh water for at least 10 minutes.
3…Marinate meat with the Worchestershire sauce, herbs and pepper/chilli flakes. Set aside.
4…Dice the vegetables, and lightly bruise the garlic. Julienne some of the ginger and slice the rest, then likely bruise the slices.
5…Heat some oil in a pot and sauté the garlic and ginger until fragrant – it smells divine! Add lentils, barley and beans, and the vegetable stock. Add more herbs and pepper/chilli flakes if you like. Bring to a boil then lower to medium heat.
6…Allow to cook till the legumes and barley are cooked – it should take about an hour. Then add the meat and allow to slowly simmer for about another hour.
7…Salt to taste and serve =)
Serves 6-8 – great for freezing too.
~~~
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