This soup recipe came to be on our first rainy fall afternoon. Craving the warmth and comfort of a good, rich, soup, I found myself at the butcher counter with a couple of short ribs, a small beef shank and some stew meat. With the veggies I had from the farmers market, we were in business.
After making the broth, feel free to toss in any add in’s you might have stashed in the fridge & pantry. The beauty is the broth makes itself, so there is no need to buy prepackaged broth or stock. Just add water.
THE COMPARISON: Progresso Beef Barley Vegetable vs. Out of the Box Food Vegetable Beef and Barley Soup
(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)
*Trying to avoid MSG? Pay special attention to the description of the hydrolyzed corn and soy proteins.
Progresso Rich & Hearty Savory Beef Barley Vegetable
- beef broth
- cooked beef
- green beans
Contains less than 2% of:
- modified food starch*
- corn and soy proteins (hydrolyzed)*
- wheat flour, bleached*
- potassium chloride*
- onion powder
- beef fat
- garlic powder
- caramel color*
- dried parsley
- citric acid
- sodium phosphate*
- natural flavor*
- yeast extract*
- calcium chloride*
- corn oil
**All listed product ingredients are taken from the product’s package or website. Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package/website for the most current information.
Out of the Box FoodSM Vegetable Beef & Barley Soup
Special Equipment: Dutch oven or large soup pot.
- 1 small beef shank (bone in – 3/4lb)
- 2 beef short ribs (bone in – 3/4 lb)
- 3/4 lb beef stew meat
- 1 medium onion, cut into eighths
- 2 garlic cloves, smashed
- 4 celery sticks
- 4 medium carrots
- 4 sprigs fresh Thyme
- 10 C water
- 1 C white beans (navy, canneleni, etc), cooked
- 1/2 C dried barley, cooked (or uncooked quick cooking barley)
- 1/4 C red wine
- Olive oil (for browning)
- Heat heavy bottomed soup pot over medium.
- Salt & pepper the beef shank, short ribs and stew meat.
- Drizzle a little olive oil into the hot soup pot.
- Brown the beef shank and short ribs on both sides then remove from pot and set aside.
- Add another splash of olive oil to the pot and repeat with stew meat. Remove from pot and set aside.
- Add another splash of olive oil to pot and add onion. Cook until translucent, stiring frequently (about 3-4 minutes)
- Add garlic and cook 1 minute more.
- Halve two carrots and two celery stalks.
- Add water, thyme halved carrots, halved celery and all browned meat to the pot. Bring to a boil.
- Reduce heat to low, cover and simmer for two hours. (This step can also be done in a slow cooker on high for 4-6 hours)
- Remove carrots and celery from pot.
- Chop remaining two carrots and two celery stalks.
- Add chopped celery, carrots, beans and barley to pot.
- Add red wine. Season with salt and pepper.
- Cook another 20 minutes or until vegetables are fork tender. Serve.
Next Monday we’ll all be surrounded by Halloween terror and screams – not the least of which will come from our mouths as our kids prepare to shove processed trick-or-treat candy into their bodies. Not to worry. We’ve got a few ideas and tricks up our sleeve and will share them with you in our next post. Until next week…
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