Yesterday I was canning a 6-cup jar of barbeque
sauce; the jar broke leaving me with BBQ sauce soup. Yuck, I know, but it gave
me an idea for a thick hearty beef soup. My husband says this reminds him of
Campbell’s thick and chunky soup, since it is full of vegetables. I have added barley; mainly for its cholesterol
lowering properties, you can omit it. This would have a deeper flavor with
a nice red wine; all I had was sherry so I went with it.
Hearty
Beef Soup
2 tablespoon
olive oil
2 pounds
stew meat, trimmed of excess fat
6 ounce can
of tomato paste
One small onion,
diced
6 cups beef
broth (you can use low fat or sodium if you chose)
3 large
carrots, quartered and chopped into bit size pieces
3 medium potatoes,
quartered and chopped into bit size pieces
½ cup
chopped celery
2 tablespoons
green peas
¼ cup barley
1 tablespoon
black pepper
1 teaspoon
garlic powder
2 Bay leaves
1 tablespoon
dried rosemary
2 teaspoons
of thyme
1 tablespoon
of Worcestershire sauce
¼ cup of sherry
Over
medium heat, add 1 tablespoon oil in soup pot, add meat and cook until brown
Remove
meat from pot
Add
remaining oil to pot, add onion and cook until soft
Add
tomato paste to pot, stirring continuously for approximately five minutes
Return
meat to the pot, add broth stir until combined
Add
remaining ingredients and let simmer for on medium low for two hours.
