With cooler weather upon us, it is a great time of year for a hot meal. A pot of simmering soup on the stove or in the crockpot is perfect for this type of weather. Today’s recipes are two homemade family favorites, best served with a crusty bread to soak up the broth.
This split-pea soup was one of my mother’s favorites. Simple to make with only a few ingredients, it is a filling soup that warms you to your toes. It is well suited for these cooler evenings when you just want to wrap your hands around a hot soup mug and sip the comfort.
- 16-ounce package of green split peas
- 1 large onion, chopped
- 2 large carrots, sliced into coins
- 2 bay leaves
- 3 quarts of chicken stock or water
- 1 ham bone or hock (optional)
If you like, the ham bone will give the soup a light ham flavor, and the hock will add a smokiness to the soup. If you prefer a lighter fare, you can leave the meat out altogether.
Place the washed peas, onion, carrots, bay, ham, and stock in a large Dutch oven. Bring to a full boil and then turn the stove down to simmer for about two hours or until the peas are cooked down and thickened. Remove the bone and the bay leaves, chop any meat remaining on the bone, and return the meat to the soup pot. Serve hot with a favorite bread.
Beef Vegetable with Barley Soup
- 1 1/2 pounds beef chuck cubes cut into bite-sized pieces
- 2 teaspoons cooking oil
- 5 cups water
- 16 ounces of diced tomatoes
- 1 large onion, diced
- 1 tablespoon salt
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 small green pepper, chopped
- 2/3 cup barley
- 1/4 cup fresh parsley, snipped
- 1 teaspoon dried thyme
In a large Dutch oven, brown beef in oil over medium heat. Add water, tomatoes, onion, and salt. Simmer over low heat, covered, for two hours. Add carrots, celery, green pepper, barley, parsley, and thyme. Simmer for one more hour. Enjoy!
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