Cold weather calls for soup, right? Right! A last minute cleanup soup I made last night turned out so good I am putting it in my recipe file.
By Ann Winberg from Loup City, NE
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.
Heat remaining oil in pan and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes.
Simmer until meat comes loose from bones. Take out bones and cut meat into small pieces. Stir in barley and fill kettle up to half full with water.
This recipe has been in my family for over fifty years. It is a hearty, stick-to-your ribs soup. The combination of the barley and the variety of vegetables gives it a wonderful flavor.
A delicious hearty soup for lunch or at suppertime.