Friday, November 30, 2012

Hearty Vegetable Barley Soup: Back of the Box Recipe

Hearty Vegetable Barley Soup: Back of the Box Recipe


Hi everybody :)

Do you love to used recipes found on the back of the box? I do. Every once in a while I find interesting recipes from boxes of cereals, dry mixes, can goods, etc... Being a recipe fanatic,     I collect them all in notebooks, tablets, and binders. This recipe I'm sharing today is from the back of a QUAKER Medium Barley's box. Let's get it started...

Hearty Vegetable Barley Soup 

Ingredients:
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 clove Garlic minced
7 cups water
1 (14 1/2 oz.) can Unsalted whole tomatoes. undrained, cut into pieces
1/2 cup QUAKER Medium Barley, uncooked
1/2 cup Sliced celery
1/2 cup Sliced carrots
2 Beef bouillon cubes
1/2 teaspoon Dried basil, crushed
1 Bay leaf
1 (9 oz) pkg. Frozen mixed vegetables


Directions :

In a 4-quart saucepan or Dutch oven. brown meat Add onion and garlic: cook until onion is tender Drain. 
Stir in remaining ingredients except frozen vegetables. 
Cover: bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Remove bay leaf. Add frozen vegetables: cook about 10 minutes or until vegetables are tender. 
Additional water may be added if soup becomes too thick upon standing. MAKES 12 (1 CUP) SERVINGS


What I Did and/or Think:
I love homemade soup, this one was really great. It's also was another first for me. I never tasted barley before! I know, shocking isn't it :) It kind of remind me of oatmeal, look and taste. It's small before cooking and swell up afterward, and have a chewy oatmeal taste. This is another great REPEAT especially on the cold Winter days ahead. 

BTW, it's also a Chicken Barley Chili recipe on that same box, I'll be trying very soon, so stay tune :)




















Chicken Barley Chili










ENJOY! Come again...

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The Better Baker Weekend Potluck
Foodie Fridays @ Designs By Gollum
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It's a Hodgepodge Friday 
Shaken Together Life: {what's shakin' link party}
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Carole's Chatter Rice& Grain Recipe Links Food Friday  

5 comments:

  1. Oh, I love soups and this looks like a wonderful cold weather recipe. I'm copying the recipe right now!

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  2. Sounds good. Thanks for sharing on Foodie Friends Friday. Please come back Sunday to vote.

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  3. Sounds pretty darn good for a back of the box recipe. I have been trying to eat more of a variety of grains so barley recipes are definitely something I am looking for. Thanks for sharing this on foodie friday.

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  4. This looks like my mom's it is one of my favorites! Thanks so much for sharing at I Freakin Did it Friday!

    PS Your captcha is on you may want to turn it off so you get more comments!

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  5. I have made this soup for years, and the only thing I do differently is that I precook the barley in salted water for about fifteen or twenty minutes, and then add it to the soup. Barley can thicken the soup more than I like, especially after the leftovers have been in the refrigerator for a while. Oh, another thing, I usually use stew meat instead of hamburger, but hamburger works just fine. Hamburger probably adds more fat, and a little fat always makes soup taste better.

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