Monday, November 2, 2009

Recipe for Beef & Barley Soup

Barley has many healthy attributes, but when it comes to cooking with it, people are often at a loss for ways to use it, so the next few days we're going to feature fun ways to use your Joseph's Grainery Barley.  Do you have a good recipe that uses Barley, please share it with us: 

We're starting the week off with a super easy slow cooker recipe!

Beef and Barley Soup Ingredients:

  • 12 ounces boneless beef chuck roast, cut into 1/2-inch pieces
  • 4 cups water
  • 1 10 1/2-ounce can condensed French onion soup
  • 1 cup shredded carrots (2 medium)
  • 1/2 cup Joseph's Grainery Barley
  • 1 teaspoon dried thyme or oregano
  • salt and pepper to taste
Directions:  Lightly coat a large skillet with nonstick cooking spray. Heat skillet over medium heat. Brown meat in hot skillet; drain off fat.

In a 3 1/2 - to 4 1/2 quart slow cooker combine meat, water, soup, carrots, barley and thyme. Cover and cook on low-heat setting for 7 to 8 hours (3 1/2 hours on High). Season to taste with salt and pepper. Makes 4 main-dish servings.

We like things a little more flavorful at our house, so we'd suggest adding more seasoning to this soup recipe.  Something like McCormick's Montreal Steak Seasoning would really liven this soup up.  We also added onions.  It was still tastey though.  We really enjoyed the different textures that the barley, meat & carrots offered.  It was a perfect soup recipe for a rainy Fall day here in the Pacific Northwest, especially when we paired it with a loaf of homemade artisan bread, another great way to use your Joseph's Grainery Whole Grains. 


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