Ingredients
-
2 - 3
-
2
-
2
-
24
-
3
-
1
-
2
-
2
-
1
-
1
-
1
-
6
-
1/2
-
3
-
1
Directions
Everything Soup, It should really be called Commitment Soup because it’s the kind of soup that you need to commit a Saturday or Sunday to Not that it’s tremendously complicated, it just that letting it cook for 6-8 hours does some wonderful things to it that 3 hours on the stove couldn’t do So if you are doing some weekend OAMC, throw this on and stir every so often Feel free to substitute any veggies you prefer – just because we use ‘everything’ doesn’t mean you have to!, I think this is the longest time I have ever cooked a soup (LOL) It made a pretty good tasting soup Prepared as written Thanks Kishka bullwinkle , Great soup I added a 12 oz can of tomato juice, some diced tomatoes from my garden and a small can of baby lima beans Came out wonderful thanks
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Steps
|
1
Done
|
Chop All the Vegetables Into Bite Size (they Can Be Diced Small or Very Roughly Chopped, Depending on Preference). Set Aside in a Large Bowl. |
|
2
Done
|
Heat Oil in a Large Stockpot and Sautee Onion Until Translucent. |
|
3
Done
|
Add Beef and Brown. |
|
4
Done
|
Pour in Water and Add Vegetables. Cover Pot and Bring to a Boil, Then Reduce to a Medium Flame and Partially Uncover. |
|
5
Done
|
After an Hour or So, Add the Tomato Paste and Barley and Continue to Cook, Stirring Every So Often to Make Sure the Barley Doesn't Stick. |
|
6
Done
|
After Another Hour or So, Uncover the Pot, Add the Dill & Parsley and Allow to Cook For About 20 Minutes (pot Lid Stays Off from Now On). |
|
7
Done
|
Remove the Herbs and Raise the Heat to Bring to a Solid Boil. |
|
8
Done
|
Allow Soup to Reduce Until It Is Relatively Thick (soup Should Be Reduced by About Half by the End), Then Season With Salt & Pepper. Salt Is Key Here - It Brings Out All the Flavor. |
|
9
Done
|
Freezes Beautifully - Allow to Cool and Divide Into Freezer-Safe Containers. Use Within 4 Months. Enjoy! |
