With all this cold weather lately, I think soup was called for. I recently made some beef stock, and I thought this soup would be an excellent way to use it! Not
is was this soup tasty, but it was also quick and easy - taking less than 15 minutes, and even then, the majority of the time, you could be doing something else. Another option is to make this soup into a stew by adding some potatoes and beef. If you were to do that, you could easily throw everything into a slow cooker and let that do all the work for you to enjoy later in the day. However, I didn't use any meat, so it didn't take long to get this soup on the table. However, I did add some barley to give the soup some extra substance, but you could eliminate that or add more depending on your goals. Give this soup a try on any cold day, and it will be a quick and easy way to warm yourself up! And, like most soups, this recipe is highly flexible, and you could add or remove a wide variety of materials.
|1 cup||barley, uncooked|
|1 teaspoon||Italian seasoning|
|1 pound||vegetables, chopped||I used carrots, peas, green beans, corn, and lima beans.|
|water or beef stock|
- Combine all ingredients and bring to a boil.
- Simmer until barley cooked. (I turned off the heat soon after it reached a boil and just let the carryover heat do the rest.)
Notes: You could also throw everything into a slow cooker and let that do all the work, especially if you add meat, but since I didn't, it was pretty quick and easy to cook on the stove.