I love soup, I really do. I’d eat soup every night if I could. Not canned soup, good homemade soup. The soup I made tonight turned out so good that I’m going to write the recipe down so I can recreate it again soon.
Put 1/2 cup of barley in a pan of water and bring it to a boil. Turn off the heat and let it soak for a couple of hours. Drain and rinse.
Chop up half an onion, two potatoes, two celery stalks, a chunk of bell pepper, a handful of green beans, and a handful of baby carrots. Gently saute the veggies in a big lump of butter until they turn bright colors, then add a 32-oz carton of good beef stock, a pinch of salt and pepper, and a pinch of thyme. I had an open can of Italian tomatoes in the fridge, so I diced one up and threw it in with a bit of the thick tomato juice from the can. Simmer gently until veggies are tender. Oh man, it was a good rich soup. Man oh man. I try always to make enough soup to eat for the next few meals.