Nothing beats a pot of soup simmering on the stove on a cold winter’s day. Even with the Market on hiatus, and even if you did not have the forethought to freeze some of the organic and chemical-free produce available over the summer and fall, you can still enjoy hot and healthful eating to get you through these long cold months until the Market opens again in May. Here are some great ideas to get you started:
This recipe comes from my mom, who got it from her friend, Bernita, in North Fort Myers, Florida. She originally came from a farm in Ohio though, and I can vouch for the fact that she knows how to make a great Vegetable Soup!
- 1 lb. stew beef – diced small (or chicken breast)
- 1 28 oz. can of crushed tomatoes
- 1 pkg. frozen mixed vegetables (any vegetables you like will do)
- 1/2 cup barley (soaked)
- salt and pepper to taste
- 6 cups of beef broth (or vegetable broth)
- 1 cup chopped onion
- 2 potatoes, peeled and cubed
Soak barley in water for ten minutes – drain. Cook the onion slightly in 1 tblsp. oil. Add diced stew beef and brown. Add crushed tomatoes and beef broth. Add mixed vegetables and cubed potatoes. Add drained soaked barley. Season to taste. Simmer 30 minutes and serve hot.