Barley is a very good source of fiber and selenium. It is also a good source of phosphorus, copper and manganese. You could add it to any soup get the health benefits.

 

 

 

 

 

 

 

 

 

 

 

 

1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
3 carrots
3 stalks celery
1 onion
1 (16 ounce) package frozen mixed vegetables
4 cups beef stock (or water)
4 teaspoons beef base
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

 

 

 

 

 

 

 

 

 

 

It is best to buy the meat and break it down yourself

 

 

 

 

 

 

 

 

 

 

Cut the beef into bite sized pieces

 

 

 

 

 

 

 

 

 

 

In a heavy stock pot add the beef cubes and cook over medium high heat until browned. Remove the meat and set aside

 

 

 

 

 

 

 

 

 

 

Wash the celery

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Gather the carrots

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Add the veggies to the pot and cook until tender

 

 

 

 

 

 

 

 

 

 

Add beef stock or water (yes I was being lazy here)

 

 

 

 

 

 

 

 

 

Add base

 

 

 

 

 

 

 

 

 

Add bay leaf

 

 

 

 

 

 

 

 

 

Have I told you how much I love penzeys yet? That is another blog post yet to come

 

 

 

 

 

 

 

 

 

 

Add tomatoes

 

 

 

 

 

 

 

 

 

Add barley

 

 

 

 

 

 

 

 

 

Add sugar, salt and pepper

 

 

 

 

 

 

 

 

 

Add the browned beef cubes

 

 

 

 

 

 

 

 

 

 

Cover and simmer approx 2 hours or until the beef is tender and the barley is fully cooked. Add the frozen vegetables in the last half hour of the cooking time

 

 

 

 

 

 

 

 

 

 

Enjoy!

Eaten for thousands of years, split pea soup has really been around since 500 BC! Can you imagine stopping by a vendor and grabbing a bowl in the Roman market? Not only is this a very inexpensive meal but this soup is also very healthy for you! It happens to be a member of the legume family and is one of the worlds healthiest foods. Split peas are high in protein, fiber, molybdenum, tryptophan, manganese, folate, thiamine, potassium and phosphorus!

 

 

 

 

 

 

 

 

 

 

16 oz dried split peas
2 1/2 quarts cold water
ham hock or bone
1 lg onion
2 stalks celery
3 carrots
4 potatoes
bay leaf
salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

We are going to make something really good with these little split peas. If you can remember please cover the peas with 2 quarts of cold water and let them soak overnight.  Alas, I usually don’t remember myself, so I do what I call the fast method

 

 

 

 

 

 

 

 

 

 

In a large stock pot add the water then add the peas and bring to a simmer for 2 minutes. Then turn off the heat and soak for l hour. You could use stock instead of water for more flavor

Add your ham hock or bone to the pot, turn the heat back on and bring to a boil. Turn down the heat, cover and simmer 1 1/2 hours. Stir on occasion

 

 

 

 

 

 

 

 

 

 

Meanwhile…. peel an onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Wash the veggies

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Peel the potatoes

 

 

 

 

 

 

 

 

 

 

Dice the potatoes but be careful you don’t dice them too small or they will disappear in the soup

 

 

 

 

 

 

 

 

 

 

Sautée the carrots, onions and celery in butter until they are translucent. Guess what you just made…… a mirepoix… yay

 

 

 

 

 

 

 

 

 

 

Add the mirepoix, potatoes, bay leaf, salt and pepper to taste. Cook for an additional 40 min or until veggies are tender. Stir on occasion. Skim any foam off the top.

 

 

 

 

 

 

 

 

 

 

Remove bay leaf and the bone. The meat is great addition so dice it up and return it back to the soup

 

 

 

 

 

 

 

 

 

 

Ready to eat and very good for you!