Souper Spices Beef Blend is fabulous for beef barley soup, stews, roasts & rubs with this wonderful blend of thyme, rosemary, oregano and other herbs. Basic directions: Use one tablespoon in stocks, stews, soups, and sauces. Sprinkle on meats, fish, poultry and pasta. Blend in marinades and salad dressings or butter and cheese spreads. *(Basil, oregano, parsley, thyme, garlic, loveage, rosemary and bay leaf) Contains 5-1 TB servings. Net weight .5 oz. (14 g)
Free Recipe Included: Beef Barley Soup
Prep time: 30 minutes
Cook time: 1/12 hours
Years ago this soup was made with lamb instead of beef and it was called Scotch Broth. I could never get my kids to like lamb, so I improvised the recipe.
1 ½ -2lb chuck roast (cheaper and more tender than stew meat)
1T olive oil
2 quarts water
2 stalks celery-diced
1 Tbsp. Souper Spices Beef Blend
2c cooked barley
Cut up meat into bite size cubes and place into a large kettle with oil. Brown the meat. Add a little water enough to cover and boil this down until the water is gone. Repeat this again. (This not only tenderizes the meat but adds great color and taste). It is important that you really brown the meat but not cook it until it’s dry. You’ll notice the bottom of the pan turns brown and that adds the color. When the meat is done add all the other ingredients, bring to a boil and simmer for about 1 hour or until done. While this is simmering, cook the barley according to package. Do not add the barley to the soup as it tends to absorb all the liquid and you end up with beef barley paste. When ready to serve, spoon desired amount of barley into a soup bowl and pour the soup over it.
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