You can enjoy soup all year round, but there’s just something about having a big pot of it cooking away on a cold winter day. It makes the whole house feel warm and inviting. And when they smell it, it makes everybody in the house feel hungry!
In this episode from 2003, Arlene is joined by her friend Candy Spahr, who shares two delicious recipes for tortellini soup and beef barley soup. Each soup is hearty enough to be a meal in itself, but you can go wrong by adding a nice salad or a crusty piece of bread, too! Which soup is your favorite?
Grandma Shirley’s Beef Barley Soup
The longer you cook it, the more the barley breaks down and the thicker the soup gets.
Ingredients
- 1 pound round steak
- 1 large can beef broth (46 oz)
- 2 to 3 carrots, sliced
- 2 to 3 ribs of celery, sliced
- 1 medium to large onion, diced
- 3 beef bullion cubes
- 1/2 box quick-cooking pearled barley (11 oz size box, about 1 cup of barley)
- salt and pepper to taste
Instructions
- Brown round steak in skillet and simmer in water on top of stove for 1 to 2 hours or until tender. Remove steak from skillet and cut into small cubes.
- In a large pot, combine beef broth, diced carrots, celery and onion along with the 3 bouillon cubes and bring to a rapid boil.
- Reduce heat and add round steak and arley. Add salt and pepper to taste. Simmer with lid on for about½ hour. Serve with fresh bread or crackers. Enjoy!
Toretellini Soup
With cheese-filled pasta in a flavor-packed tomato broth, everyone loves this soup.
Ingredients
- 1 pound cheese tortellini, cooked according to package directions
- 1 pound bacon, cut into small pieces
- 1 tsp minced garlic
- 1 large bunch fresh endive or escarole greens
- 1 very large can chicken broth (46 oz)
- 1 can navy beans, do not drain (16 oz)
- 1 can stewed tomatoes (16 oz)
- 1 large can tomato sauce (28 oz)
- salt and pepper to taste
- 3 chicken bouillon cubes
Instructions
- Fry bacon and garlic in pan until bacon is brown. Remove bacon from grease and set aside.
- Cook endive or escarole in bacon drippings for 2 minutes then drain.
- In a large pot, combine broth, beans, stewed tomatoes, tomato sauce and add greens. Season with salt and pepper if needed.
- Add bouillon cubes and bring to a rolling boil. Stir in tortellini and bacon. Heat through. Serve. This also freezes well. Enjoy!
Transcript
The transcript from this program is not available.
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