BEEF BARLEY SOUP
It's different every time - which is the beauty of it. Here's what I did tonight. I took the left over pot roast and chopped it up and set it aside. I sauteed an onion & a garlic clove in the soup pan with a little olive oil. Then poured the left over liquid, carrots and onions from the pot roast and added a little water. I then chopped up some celery, some fresh green beans & threw in a handful of spinach for a little extra anti-oxidants. Cook till all the vegetables are tender. Get out the
It's truly awesome.
Now sometimes I add potatoes, turnips, leeks, pinto beans if I don't have any beef. Mushrooms, a can of tomatoes, broccoli anything you have on hand. Make it up as you go along - that is the beauty of it. And the best part, your kids (and husbands) are eating all these healthy vegetables and they don't know it.