Hello Sparkfamily! I just saw the weather and I see that in the North East, you are going to get a hit with a couple of bad storms! So I thought that I would post my recipe for hearty vegetable beef soup and you all can stay home, be safe and enjoy the goodness! Beware, this recipe is thick and flavorful!
1 cup fresh parsley leaves, minced
4 celery stalks, thinly sliced
3 medium garlic cloves, minced
3 cups beef broth
3 medium onions, quartered
3 cups tomato juice
1 cup pearl barley
1 1/2 pounds lean beef chuck, cut into 1-inch cubes
1 1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried or 1 tbsp. fresh basil
1 14 ounce can whole tomatoes
1/2 teaspoon thyme
chop and reserve liquids
2 bay leaves
1 large potato, peeled and chopped
salt and pepper to taste
3 medium carrots, sliced thin
In a food processor, put herbs (except bay leaves) with the liquid from the
can of tomatoes. Process for 20 seconds; add whole tomatoes from can
and pulse about 4 times, just until tomatoes are coarsely chopped. Set
Cut meat into 1 inch cubes and then coarsely chop in food processor with
the onions, garlic (no need to wash after processing tomatoes).
Cook onion, meat and garlic over medium heat in large soup bowl for 7-10
minutes or until browned.
Coarsely chop celery and carrots; add to soup.
Add tomatoes, potatoes, carrots, tomato mixture, beef broth and salt and
You all are doing so awesome! Keep it up! Hugs, Rose:)