Rural Missouri - January 2014 - (Page 24)

H E A R T H & H O M E Food prepared by student chefs at Victory Trade School; Beef Barley Soup p All Souped U W by Heather Berry page design by Megan Backes ith the arrival of winter weather, cooks are pulling out their favorite soup recipes as another way to warm their families from the inside out. And soups are so easy to make - you often don't even need a recipe. Nearly any meat and veggie combination can be turned into a satisfying bowl that takes the chill off on a cold day. Have some leftover beef roast, carrots, potatoes and gravy? Well you're well on your way to the base of a delicious soup! Just chop, season and simmer until heated throughout. If you need the soup to feed more people, add some more broth, veggies and seasoning, and you're ready for a crowd. New to soup making? Well, start by limiting the number of ingredients you use to five or six main ingredients. Keep in mind, oil, water, herbs, spices, flour, etc., aren't counted as main ingredients. Simply toss everything into a soup pot or CrockPot and let your favorite ingredients simmer into a meal you and your family can love. As you grow to "love" your soup creation, you'll add and subtract ingredients and spices until it's a concoction your family asks for when the mercury takes a nosedive. 24 Delicious bowls that warm you from the inside out Beef Barley Soup Easy Lentil Soup 12 ounces lean beef, cut into 1-inch cubes 1 tablespoon cooking oil 1 4-ounce can beef broth 1 large onion, chopped 1 stalk celery, chopped 1 teaspoon dried oregano or basil 1/4 teaspoon black pepper 2 cloves garlic, minced 1 bay leaf 2 cups frozen mixed vegetables 1 14-1/2-ounce can diced tomatoes, undrained 2 large potatoes, cut into 1/2-inch cubes (peeled or skins left on - either tastes good!) 2/3 cup quick-cooking barley Salt to taste 1-1/3 cups lentils, rinsed 1/2 cup cooked ham, diced (optional) 4 cups chicken stock 2 carrots, sliced 3 cloves garlic, minced 1 onion, diced Salt and black pepper to taste 1/2 teaspoon dried marjoram Brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 hours. Stir in frozen vegetables, undrained tomatoes, potatoes and barley. Return to a boil; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. WWW.RURALMISSOURI.COOP Combine all ingredients in a 3- to 4-quart Crock-Pot. Cover and cook on low for 8 hours or until ingredients are tender. Season with salt and pepper to taste. Note: Don't want meat in the soup? Add a cubed potato, some sliced zucchini or another cup of carrots for a more vegetarian take on this classic soup. For a bonus recipe, click this button inside our digital edition, online at http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - January 2014

Rural Missouri - January 2014
Healing on horses
Gut instinct
Out of the Way Eats
For the birds
Missouri Snapshots
Hearth and Home
The company behind the meter
Around Missouri

Rural Missouri - January 2014