It's getting colder now, here is a hearty homestyle soup I discovered in a
small New England town just outside Philly. I adjusted their lack of fine
spices, used Cavenders Greek Seasonings'
seasonings instead of salt, and surely loved the results.
firefly end of line
Estate Garden & Rental Cor****ation
112 West College Street
Columbiana, Alabama, 35051
205-669-6574
205-669-6253
From the Belile Estate Kitchens'
New England Beef-Barley Soup
fireflly@[EMAIL PROTECTED]
you need!
1 1/2 lbs beef blade-in chuck roast
cut into cubes
1 tbs bacon drippin's
1 cup carrots, julienne
1 cup celery, julienne
1 medium onion, peeled, julienne
1/2 cup bell pepper, chopped
1/4 cup parsley, chopped
4 cup beef stock(broth)
1 16-once can peeled tomatoes,
chopped
1 cup spaghetti sauce
2/3 cup pearl barley
1 1/2 tps crushed basil
3/4 tps oregano
1 tps salt
1/4 tps fresh ground black pepper
What you do!
Cut meat into 1-inch cubes. Brown meat in
a large skillet, in bacon drippin's. Combine
carrots, celery, onion, green pepper, and parsley.
Add beef stock, undrained tomatoes, spaghetti
sauce, barley, basil, oregano, salt, and pepper.
Bring to a boil, lower fire to simmer and cook
approximately 4 hours.
bon appetite
about 4 servings
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