Garage sale madness is over, which is awesome, I love me a good garage sale weekend! The only problem is that when you are in the garage for two and a half days, your house becomes a bit neglected… like dirty clothes everywhere, dishes stacked up, toys everywhere, you get the idea. It was a mess in here!
The good thing about fall garages sales in Minnesota is the need for warm comfort food that we have been deprived of all summer! If you have been reading or following me for a while, you know I love hotdish… soup is the next best thing in my world! You can make a big batch in advance and then it magically starts to taste better when you put it in the fridge, which makes both types of dishes #1 in my book. Make a couple things on the weekend and have it all week for easy meals, meal prep doesn’t get much beter or much easier!
Last week I made a big batch of beef and barley soup and used up a ton of veggies we (still) have coming out of the garden! I posted a delectable picture on Instagram and had tons of people ask me for my recipe, so as promised, here it is!
Beef and Barley Garden Soup!
1 large soup bone (mine are packaged from the butcher into 1-2lbs packs, I use 1 package)
Onions (1-2 medium, chopped)
Garlic & Onion powder
Salt and Pepper
2 bay leaves
2 wedges of lemon (or 1 tbsp. apple cider vinegar)
3 Garlic cloves
Carrots (1-2 cups chopped)
Celery (1-2 cups chopped)
Onions (1 medium, chopped or sliced)
Corn (2 ears, cut from cob)
Peas (couple handfuls, skins removed)
Beans (couple handfuls, chopped into bite-sized pieces)
Kale (2 large handfuls of leaves, stems removed, chopped)
Barley (I partially cook it before adding it to the pot to save time)
- Heat the oil in a large dutch oven or soup pot, when it is heated (oil will look ripply in the pan) add the bones. Sprinkle with s&p, garlic and onion powder and brown on every side. When meat is browned all over, add onions and a few shakes of Worcestershire sauce and lemon wedges. Cook for a couple minutes and then cover completely with water, add bay leaves. I cook this down for a couple hours at a slow boil.
- Remove bones and bay leaves. (Pull meat from bones when it is cooled)
- Add all veggies back into the pot with the broth
- Remove all bits of meat from the bones used to make the broth, add them back into the pot
- Slowly simmer the soup until veggies are soft enough to eat
- Add pre-cooked barley (3 cups water, 1 cup barley. Bring to boil, cover, lower heat to simmer and cook 35-45 minutes for pearled barley, up to 90 minutes for hulled barley) If it isn’t cooked all the way, that is fine, add it to the pot when you add your veggies and simmer.
- Stir the pot every once in a while to make sure nothing sticks. Add salt and pepper to taste, DONE!
Just like my lovely hot dishes, this will taste better after it sits in the fridge overnight. I made a pot that was well over a gallon of soup, please adjust the ingredients accordingly. If you don’t have all the veggies, that is OK! The base of this is the homemade stock, which is what makes it SO yummy! Add whatever you have, I promise, just the broth alone is delicious.
Bone broth is very good for you, I almost always have a batch in my fridge or freezer. Here are just some of the benefits of bone broth: promotes reduced inflammation, can seal/heal your gut, promotes strong bones, skin and hair, reduced joint pain, soothe a sore throat, immune support, enhances nutrient absorption… this is only a few off the list of a bazillion reasons you should make and drink bone broth!
Best part of all it is delish and cheap! In the recipe I made last weekend, I figured the bones were roughly $5 and the veggies were virtually free from my garden, so the whole batch of soup probably cost me $6 and all 4 of us ate it multiple times, doesn’t get much better than that!