Beef, Leek and Barley Soup Recipe
Seeing as my parents spent the afternoon at my apartment on Sunday so I could steal content for my site from their recipe box, I thought the least I could do was cook them lunch. And although it's not quite soup weather yet, I couldn't take my mind off a recipe I read recently, so there was soup.
Oh, but it's not just soup. This will be the easiest soup you've ever made, no contest. You won't believe how easy it is, and what you'll get as a result - something so incredibly heartfelt that you'll never have room for another course. It's filling, healthy, warming, and delicious, and oh my, I bet you just want me to get to the point already, don't you?
That's it: put a little something in a soup pot, bring it to a boil and simmer for three hours while you go about your business. Do you have it all? Because that's all there is. I bet you won't even need to print out this recipe other than check it a million times, unable to believe that such delicious food can be made so easily.
And did you catch that “mind your own business” part? I bet you already recognize that voice, that charming lady who tells you that recipes should adapt to your schedule and not the other way around? Yes, it's Laurie Colvin again, and now that I'm two for two with her runaway hit recipes, I don't think I can turn back. I'm too excited. I can't wait to hear how you all adapt this recipe, so be sure to let me know, okay?
Beef, Leek and Barley Soup, adapted from Laurie Colvin's Home Cooking
1. Slice two large, meaty short ribs and place them in the bottom of a soup pot.
2. Add 1/2 cup barley, three large cloves of garlic, two chopped onions and three leeks, cut lengthwise and then into wedges - use both the white and green parts. You can also add mushrooms and any other vegetables you might like. Add some black pepper.
3. Add about eight cups of filtered water or beef broth and let it simmer on low heat for at least three hours while you go about your business. You can also add lima beans, cube potatoes, peas, corn, green beans and chopped tomatoes at any time or on the second day if you have leftovers.
4. Before serving, skim off the fat - there will be some as the ribs are quite fatty - remove the meat from the bones, chop it and put it back into the soup.
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