Wednesday, April 18, 2012

Asian Beef Barley Soup

I love our farm share, but we get SOOOO much ground beef, and I don't know what to do with it all.  So I took several different recipes and put them together for my own soup creation.  Austin said it was good to great-- but not excellent :(.  I agreed; soup was so-so, but left overs of this soups was much better.  I think the soup needs to sit and settle for a day for the best flavors.  Hope you can take this recipe and adapt it to make it delicious.

Any suggestions, comment below!!

Asian Beef Barley Soup

 1/2 Tbsp olive oil  
 3 medium uncooked onions, chopped  
 2 garlic cloves, minced  
 1 pound 85% lean ground beef  
 4 cups vegetable broth  
 4 cups water  
 1 cup uncooked barley  
 2 Tbsp low-sodium soy sauce  
 1 package frozen mixed Asian vegetables, with baby corn  
 1 small can water chestnuts, cut in half  
 1 tsp table salt  
 1 tsp black pepper
 1/2 tsp ground turmeric  
 1/2 tsp ground ginger  
 1/2 tsp ground coriander  

Coat pot with olive oil. Brown onion, garlic, and ground beef. Drain. Add broth, water, barley and bring to boil. Boil for 10 minutes. Add 2 tbs soy sauce, frozen veggie mix, water chesnuts, and spices. Garnish with fresh cilantro.

Serves 8, 6 points plus a serving.

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