Monday, July 9, 2012

In the Kitchen with Jason: Beef Barley Vegetable Soup

Wow! This hearty soup was very good. Lots of veggies and a broth with some flavor. Top that all off with only about 15 to 20 minutes of actual work to get it cooking and you have yourself a winner.

  • 1 Tbsp EVOO
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • 1 (28 ounce) can diced tomatoes
  • 1 (12 ounce) can beef with gravy
  • 4 beef bouillon cubes
  • 4 cups water
  • 1/3 cup pearl barley
  • 10 oz frozen mixed vegetables
  • 1/2 tsp black pepper
  • 1 Tbsp Worchestershire sauce
  • In a soup pot, heat the EVOO over medium heat.
  • Add in the onion and celery and cook for 5 minutes, stirring a couple of times.
  • Add in the garlic powder and thyme and cook for another 1 minte.
  • Add all the remaining ingredients.
    • I recommend that you use a little bit of the water to rinse out the gravy that sticks to the side of the can. Just dump in about 1/8 of a cup, swish it around and pour the whole thing into the pot.
  • Bring to a boil.
  • Cover, lower heat to medium low and cook for 40 to 50 more mintes
  • This recipe makes six servings.
  • Each serving is 1 1/2 cups.
  • Each serving is only 180 calories.
  • This recipe was originally found in the Eat What You Love cookbook.
Please enjoy!

-Chef Jason

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