As a "map" to help you get started planning your soup, here's one that I put together a couple years ago, using only ingredients I happened to have on hand. Crash and I both loved it!
(Don't tell anyone, but Worcestershire sauce is my secret ingredient in a lot of the dishes I've created.)
hot weather dessertI got my email "blast" from epicurious.com today and one of the sidebars has a...
* Exported from MasterCook *
Damsel's Vegetable Beef Soup with Barley
Recipe By :Damsel in dis Dress Serving Size : 0 Preparation Time :0:00 Categories : soups-chowders
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 46 ounces tomato juice 1 pound cooked beef -- 1-2" cubes 2 cloves garlic 3 large carrots -- sliced 1-4" thick 3 tablespoons worcestershire sauce 1 teaspoon Kitchen Bouquet 1-4 teaspoon onion powder 1-2 teaspoon thyme 1-2 teaspoon basil 2 small bay leaves 2 cans Mexi-Corn 1 can green beans -- with liquid 1-3 cup pearl barley -- quick cooking 1-4 cup dry red wine parmesan cheese -- for garnish
Combine water, tomato juice, beef, garlic, carrots and seasonings in a large saucepan. Cook for 30 minutes. Add corn, beans, and barley - cook for another 20 minutes. Add wine - simmer for 10 minutes more. Serve with parmesan cheese on top.
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