Potpourri Soup

This is a wonderfully easy soup made from leftover veggies. It fills the house with such a great aroma. We call it Potpourri Soup. You can try it with ground turkey instead of ground beef. If you do, replace one cup of the water with a small can of beef broth.

Step: 1

In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.

Step: 2

Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.

Step: 3

Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.

Per Serving: 586 calories; protein 29.7g; carbohydrates 50.9g; fat 31.9g; cholesterol 96.9mg; sodium 2705.1mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.