Wednesday, November 18, 2009

Hamburger Vegetable Barley Soup

My Wednesday Food Storage Challenge contribution is my Hamburger Vegetable Barley Soup.  This is the soup I make when I have leftover vegetables or on a cold day.  The house smells so good for hours. 

To go with this soup I will usually make corn bread or put some wheat ingredients in the Bread Machine for bread.  This week I made whole wheat bread and the smells were both so good and strong that they almost fought for attention.  Can you have too much of a good thing?  Now that I think about it I’m not sure if this is a stew or soup.  Here’s my recipe. 

Hamburger Vegetable Barley Soup


1 lb. Hamburger cooked and drained

1 Onion, chopped or 2 Tbl. dried Onion caramelized

32 oz. Chicken Broth

2 cloves minced Garlic or 2 tsp. dried minced Garlic

2 cans diced  or stewed Tomatoes

1 cup Barley or Millet

1 can Corn (or leftover vegetables in fridge)

1 can Green Beans (or leftover vegetables in fridge)

Season with Italian Seasoning or dried Basil, dried Parsley Flakes and Oregano to taste.  Experiment to make it your own.


Cook hamburger (break up) and chopped onion until the hamburger is evenly browned and the onion is caramelized (caramelizing add some sweetness).  Drain the grease being careful to not dump out the onion.  Add chicken broth and garlic to the hamburger and onion mixture and bring to a mild boil.  Add tomatoes, barley and vegetables and simmer until the barley is cooked.  This is a good recipe for a slow cooker also.  If cooking on the stove top be sure to check the fluid level.  If the barley soaks up too much liquid add some water.  You decide how much broth your family likes.

When I made this soup this week I had some fresh celery, fresh carrots and fresh leeks that needed to be used so that’s what I added to this soup.  I also added a can of corn.  I’ve heard that you should try to add as many colored vegetables as you can because each color represents different vitamins.  Plus it looks prettier.  This pictures was taken the next day, when it was cold, because I forgot to take pictures when I was cooking it.  I need to get used to taking pictures.

This soup is different every time I make it because I add something a bit different.  No matter what I put in it though it is good every time.  This week I forgot to season it and it still taste wonderful.  I added a little kosher salt to my bowl, my mother didn’t add anything and my husband added some pepper so we were all happy.  I make this soup when we have company in the winter because it make a large pot full.  We always have leftovers to enjoy!

If you use dried onion and garlic and canned vegetables, everything in this recipe is from your food storage except the hamburger.  I’ve been researching how to can hamburger because it isn’t available in the stores.

Merrium-Webster definitions

Soup: a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food.

Stewfish or meat usually with vegetables prepared by stewing

Rachel Ray has coined the word, Stoup.  I think that must be what this is.


Brenda E said...

Yum! This sounds like something I would make.

humel said...

This looks great, and I love the word 'stoup' :-)