Beef Barley Soup Spanish Fork UT

With the addition of sirloin steak, this soup delivers a tasty, filling meal in every spoonful. Prep time is 20 minutes, and cooking time is 40 minutes. All of the ingredients should be available at your local natural and organic food store.
Syracuse Farmers Market
(801) 825-3633
1891 West 1700 South; Syracuse Museum and Cultural Center
Syracuse, UT
Roberts Ranch & Gardens
(801) 836-0232
Spanish Fork, UT
Jacob's Cove Heritage Farm
(888) 880-8039
Orem, UT
Herb Shop Connection
(801) 489-8797?
1195 Spring Creek Pl
Springville, UT
True Foods Market
(801) 426-0646?
192 W 1480 S
Orem, UT
Spanish Fork Farmers Market
(801) 804-4530
City Center 40 South Main St. parking lot
Spanish Fork, UT
Provo's Farmers Market
(801) 542-9382
500 West 100 South
Provo, UT
Lindon Farmers Market
(801) 785-7981
60 N. State Street; across from the City Center
Lindon, UT
Good Earth Natural Foods
(801) 375-7444?
1045 S University Av
Provo, UT
Good Earth Natural Foods Market
(801) 765-1616
500 S State
Orem, UT
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provided by: Organic Food and Green Living

Hearty Beef Barley Soup

Wondering how to make soup from scratch? More than 83% of homemade soups use broth as a base to create a deliciously satisfying dish. Our weekend recipe for Hearty Beef Barley Soup is a meal in itself. It begins with Swanson Certified Organic Beef Broth and is seasoned with thyme, garlic and mushrooms. With the addition of sirloin steak, this soup delivers a tasty, filling meal in every spoonful. Prep time is 20 minutes, and cooking time is 40 minutes. All of the ingredients should be available at your local natural and organic food store.

Hearty Beef Barley Soup

Makes 4 servings
  • 2 cups water 
  • 1/4 cup uncooked pearl barley 
  • 1 tablespoon olive oil 
  • 1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes 
  • 6 ounces mushrooms, sliced 
  • 1 clove garlic, minced 
  • 4 cups Swanson Certified Organic Beef Broth 
  • 1/4 teaspoon dried thyme leaves, crushed 
  • Generous dash ground black pepper 
  • 2 medium carrots, sliced 
Heat water in medium saucepan over medium-high heat; bring to a boil. Add barley. Reduce heat to medium-low. Cover and cook 40 minutes or until barley is tender, stirring occasionally. Drain. Add olive oil to a 3-quart saucepot. Add beef and cook until well browned, stirring often. Drain oil. Add mushrooms and garlic; cook until mushrooms are tender. Stir in broth, thyme, black pepper and carrots. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until carrots are tender. Stir in barley. Cooking Tip: Substitute ...

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Wild Creek Cress Soup View More
Written by Daniel Orr   

FARMfood: Green Living with Chef Daniel Orr

I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.

Folks served: 8

5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves
2 potatoes, cut in rustic dice
2 parsnips, peeled and roughly chopped
1 c. white wine
2 qt. vegetable or chicken stock
1⁄2 lb. spinach
Tabasco
salt and pepper

Sweat onions in a heavy-bottomed pot. Add chopped garlic and half of the chopped watercress steams. Add white wine, stock, potatoes , and parsnips . Simmer until potatoes and parsnips are tender, then season and add the watercress leaves and spinach .
Return to a boil, take off heat, and puree immediately in blender. (Puree mostly the solids at first because you may not need all the liquid. You can always add more if you need to, but you can't take it out.)

Cool down fast by swirling the bowl of soup in an ice bath. Adjust seasoning and serve cold with whipped crème fraîche and fresh watercress.

From FARMfood: Green Living with Chef Daniel Orr is published by Indiana University Press. Recipes and photos by Daniel Orr

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from: OrganicAuthorityDNS - Recipes
Written by Daniel Orr    F...