Monday Archive: “Beef,” Leek & Barley Soup

Ahhhh, the weekend. Mine was mostly filled with sanding and more sanding and a bit more sanding, but I was able last night to take a mini break and cook up a pot of soup for the coming week and watch a little NFL. Yup, I like football. A lot. And both of the teams I root for (Falcons & Steelers) won, so that’s always good! Plus I was able to enjoy a few Smuttynose Brown Dog brews and catch up on blogs. All in all, a nice way to cap off a weekend of hard work. Can’t wait to share the house in a few weeks when paint is on the walls and and all that fun stuff. (Not that we won’t be working on it for ages still…but it’s fun to dream of actually living in the darn home!)

But the soup (bless soup and it’s large quantities!). Strangely enough, looking back at the original post, I posted the recipe three years ago almost to the date (October 25, 2008 during my first MoFo). I didn’t plan it on purpose, but talk about serendipitous! The soup is simple, and aren’t those always the best? It’s full of leeks and onions and carrots and barley and whatever beef substitute you want to use (though I prefer the dried vegetarian beef chunks I stock up on in the bulk section of Sevananada in Atlanta–anyone know what those are? A brief Google search ain’t helpin’). And other than cooking the veggies ahead of time, it’s one of those soups that you just stick on the stove and cook on low heat for as long as you want to. As for how to serve? Well, a kitty mug from HMart works great, but any bowl will do!

 “Beef,” Leek & Barley Soup

Originally posted October 25, 2008

1 medium onion, chopped
3 carrots, chopped
1 lb leeks, white & light green parts chopped
3 cloves garlic, minced
1/2 c barley
1 c veggie beef chunks of choice
8-12 c vegetable/”beef” stock
olive oil
salt & pepper to taste

Over medium heat, warm a tablespoon of olive oil in a dutch oven or stock pot. Add the onions, carrots, and leeks and saute until soft, 7-10 minutes. Add the garlic and cook until fragrant, ~1 minute.

Add the barley, “beef” chunks, and stock, stir to combine. Raise the heat to a boil, the lower to a simmer. Simmer for 1-2 hours, depending on how thick or soupy you want the soup to be. Add more stock if necessary.

Season with salt and pepper to taste.


Posts of MoFos Past
2009: Tempeh Tube Sausage
2010: Udipi Cafe–Pittsburgh

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Comments
5 Responses to “Monday Archive: “Beef,” Leek & Barley Soup”
  1. Helen says:

    Oooh, this looks hearty, savory and amazing, Jes! I love making a big pot of soup and eating it all week.

    Also, that has got to be one of the cutest mugs I’ve ever seen…

  2. Mel says:

    I feel your renovation pain Jes! We went through it last year and were out of the house for about 9 months which was really hard. It is great when you can move back in and work on things at your leisure.

    Love the flavours in your soup, they sound simple yet hearty and delicious.

  3. FoodFeud says:

    I love the mug! Too cute. Also, soup is soo wonderful! A little bit fills you up and a batch always seems to make a LOT. Leek/barley combo is quite intriguing.

  4. jessy says:

    alright, Jes – Steelers i can totally understand, but the Falcons?! we’re gonna have to have a talk. ahahahahahaa! me, i’m a Steelers and Giants fan. 🙂

    i’m gonna have to try your soup (leeks are my fav!) and i’m thinking perhaps with quinoa to make it gluten-free. oooooh, i cannot wait! i also cannot wait to see pictures of the house! squeeeeee!

  5. Mandee says:

    Earlier in the year all we were doing for 3 weeks was ripping up carpet and painting, painting and more painting, it’s so tiring but, this soup would have made it a lot easier. It looks SO good and our spring weather has disappeared and it’s now raining, so I have to make this today before it gets too hot again.

    Also, I NEED that adorable kitty mug in my life 🙂

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