Soup for the Birthday Blues
Oh I know what you must be thinking. Soup? in the summer? But why?
And to that, dear readers, all I can say is things don’t always happen as planned…
For example, I was planning on sharing a birthday cake with you today. No, scratch that, I wanted to make birthday creme brulee (my specialty). But, when you get sick on your birthday, like fever-laden, cold-ridden, tied-to-your bed sick, it’s a little hard to think about cake…or even creme brulee, even if it is your birthday.
Yes, sadly, on my birthday, all I could think about was soup. And when you’re drowning in a metaphorical bowl of self pity, you might as well top it off with a real bowl of soup. And hey, soup is supposed to make you get better, right?
So if any of you feel struck with the sick plague this summer, let there be plenty of soup recipes to go around. Even if it is summer.
Get this one started in the morning and enjoy it for dinner.
1 1/2 pounds boneless lean beef, cubed
3 Tbs. vegetable oil
1 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
3 (10.5-oz.) cans beef broth
6 C. water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 C. chopped fresh parsley
1 C. barley
1 tsp. dried thyme
In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper, and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley, and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Makes 10 to 12 servings.