In an effort to be more prepared in an emergency, we've been trying new recipes to expand the list of meals that we could make with our food storage. I added some potatoes and used fresh vegetables in this soup because I had some that needed to be used, and I think this soup would be delicious any time.
-Preparedness handout?
1 (12 oz) can beef chunks (don't drain!)
7 cups water
3/4 cup dried carrots (4 fresh)
3 Tbsp. dried minced onion
3 Tbsp. dried celery (2 ribs)
2 Tbsp dried red or green pepper (1/2 large)
2 potatoes, cubed or dried equivalent
2 Tbsp. beef bouillon
2 Tbsp. dried minced parsley
1/2 tsp. basil
1/8 tsp. pepper
1 bay leaf
3/4 cup pearled barley
Combine all ingredients except barley in large pot and bring to boil. (If using fresh potatoes and bell peppers, reserve those until the last 20-25 minutes of cooking).
Add barley and simmer, covered, for 45-55 minutes until barley is tender. Remove bay leaf before serving. Serves 4-6.
-Preparedness handout?
1 (12 oz) can beef chunks (don't drain!)
7 cups water
3/4 cup dried carrots (4 fresh)
3 Tbsp. dried minced onion
3 Tbsp. dried celery (2 ribs)
2 Tbsp dried red or green pepper (1/2 large)
2 potatoes, cubed or dried equivalent
2 Tbsp. beef bouillon
2 Tbsp. dried minced parsley
1/2 tsp. basil
1/8 tsp. pepper
1 bay leaf
3/4 cup pearled barley
Combine all ingredients except barley in large pot and bring to boil. (If using fresh potatoes and bell peppers, reserve those until the last 20-25 minutes of cooking).
Add barley and simmer, covered, for 45-55 minutes until barley is tender. Remove bay leaf before serving. Serves 4-6.
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