Grandma Coffees Beef Barley Vegetable Soup

A wonderful family recipe, passed down by my mother (nicknamed Grandma Coffee by my daughters). This recipe gets a unique flavor from the rutabaga used in place of potatoes. The rutabaga gives it a wonderful flavor, and will not fall apart like potatoes tend to do in soup. I freeze half, and use half immediately. Enjoy with some crusty sourdough or French bread and a garden salad.

Step: 1

Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the

Step: 2

are tender. Add more water if the soup is too thick.

Per Serving: 107 calories; protein 5.7g; carbohydrates 12.8g; fat 3.9g; cholesterol 12.7mg; sodium 107.2mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.