Beef and Barley Soup

I like to make this soup when we have leftover steak.

Ingredients:

1 pound steak, cubed

1⁄2 teaspoon thyme

1⁄2 teaspoon black pepper

2 cloves garlic

2 bay leaves

1 pound carrots, sliced

1 can (16 ounces) crushed tomatoes

1 to 1 1⁄2 cups barley

Directions:

1. Place steak in stockpot and cover with water. Simmer until meat is tender. Do not drain; liquid will serve as beef stock.

2. Add thyme, black pepper, garlic, bay leaves and carrots. Simmer for 1 hour, or until carrots are tender.

3. Add tomatoes and barley, and simmer for 1 additional hour, or until barley is tender. Add additional water as needed while soup is simmering. Yields 4 to 6 servings.

Audria’s Hamburger Vegetable Soup

We got this recipe from a neighbor when I was a child. I think of her every time I make it.

Ingredients:

1 pound hamburger

1 large onion, chopped

2 pounds canned tomatoes (4 cups)

2 potatoes, diced

3 to 4 carrots, sliced

2 stalks celery, sliced

1 cup shredded cabbage

1⁄4 cup uncooked instant rice

1⁄4 teaspoon basil

1⁄4 teaspoon thyme

1 bay leaf

1 clove garlic

1 teaspoon black pepper

Directions:

1. Brown hamburger and onion in stockpot.

2. Stir in remaining ingredients. Add enough water to cover, and stir to combine.

3. Simmer until vegetables and rice are tender. Yields 4 to 6 servings.

Ed’s French Onion Soup

My dad liked to make onion soup on Sundays and when we were having company. Use homemade chicken stock if possible, although canned works fine. Add two or three whole allspice to the chicken stock and let simmer for a little while to give this soup a unique flavor.

Ingredients:

2 tablespoons butter

2 tablespoons olive or canola oil

4 large onions, sliced

4 to 6 cups chicken stock

1⁄2 teaspoon black pepper

Dash cayenne pepper

Dash Worcestershire sauce

Parmesan cheese to taste

French bread, stale

Gruyère or American cheese

Directions:

1. Melt butter and oil in large frying pan. Add onion slices and cook over low heat until translucent.

2. In ovenproof saucepan, combine chicken stock, black pepper, cayenne pepper and Worcestershire sauce. Stir in onion slices. Sprinkle with Parmesan cheese to taste.

3. Place in 200-degree oven for 1 to 2 hours to allow flavors to blend.

4. Place slice of French bread in bottom of individual soup bowls, ladle soup over bread, and top with cheese. Yields 4 to 6 servings.

NOTE: If preferred, soup can be made in a slow cooker, cooked on Low for 1 to 2 hours.