Soup battles the Cold Weather.

After I came home yesterday, I noticed that the wind was beginning to pick up and the temperature was starting to drop a bit.  It had been a sunny day, but suddenly it darkened and I noticed the large dark clouds moving into the area.  The weather reports out of Salt Lake City were reporting a cold snap moving in, but the news media never seem to cover our area, so would it reach us?

I like to run on the side of caution, so the crock pot came out and soup was in the making.  I knew it had to be something hardy and filling, just in case snow shoveling became a factor later on.  Beef Barley Vegetable soup does the trick; shredded lean beef with loads of vegetables, plump barley and a rich, thick broth...oh so good and full of comfort, especially on a cold day or night.

Beef Barley Vegetable Soup

Ingredients:

1 cup each chopped carrots, onions and celery
1 cup shredded white cabbage
2 (14.5 oz) cans diced tomatoes
1 tsp each dried, crushed basil, parsley and thyme
1 tsp ground black pepper
1 cup barley (NOT quick cook)
6 cups beef broth
2 lb sirloin roast beef, trimmed of fat

Preparation:

Set a 6 qt crock pot on low heat; spray with nonstick cooking spray. Place all ingredients inside in order of listing. Cook for 7 hrs; take out beef and shred; place back into crock pot, mix and let cook for an additional half hour.

Makes 8 servings.

Mary Cokenour