I am not a big fan of commercial soups, they are either too sweet, too salty, lack a lot of flavor, are short on meat or vegetables or any combination of these items. So, when I saw a news article stating that there was a shortage of commercial soups, it didn’t bother me too much. When you make your own soup, you can control the amount of salt and the quantity and quality of the ingredients. Soups are an easy way to add healthy vegetables to your diet and warm up on a cold day. Vegetables such as potatoes, carrots and broccoli, red meat and milk and cheese, all ingredients found in this week’s recipes, play an important role in boosting your immune system. And barley found in the Beef Barley Soup packs a wallop with its nutritional content of vitamins, minerals and antioxidents. Right now, it doesn’t hurt to do everything we can to stay healthy. So why not do it with a tasty, warm bowl of soup. Until next time, simply cook.   

Beef & Barley Soup

1 pound lean ground beef

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

2 cloves minced garlic

4 cups beef broth

1 14 1/2 oz can stewed tomatoes

¼ cup dry red wine or lemon juice

½ teaspoon dried thyme (crushed)

½ cup quick cooking barley

In a 4-quart Dutch oven or heavy pan brown ground beef, onion, carrots, celery and garlic until the beef is brown and the vegetables are tender. Drain off any fat.

Add beef broth, can of stewed tomatoes, barley, wine or lemon juice and thyme.

Bring to a boil and reduce to simmer until the barley is tender (about 20 minutes)

If desired, you can garnish the soup with a tablespoon of sour cream.

Makes six servings. It can also be reheated.

Broccoli Cheese Soup

3/4 cup finely chopped onion

3 tablespoons butter

6 cups water

6 to 8 chicken bouillon cubes

8 oz noodles

2 10 oz chopped frozen broccoli

¼ teaspoon garlic powder

6 cups milk

1 pound cubed velvetta

Black pepper and salt to taste

Saute chopped onion in melted butter until tender. Add water and bouillon cubes. Heat until boiling and bouillon is dissolved. Add noodles and spices. Cook for 3-4 minutes. Add chopped, thawed broccoli, Cook 4-6 minutes. Add milk and cubed cheese. Heat until the cheese is melted. Stir occasionally until cheese is melted and prevent from sticking.  

Easy Beef Vegetable Soup

1 ½ pound ground beef

1 medium onion, finely chopped

4 cups water

4 beef bouillon cubes

1 48 oz can tomato juice

¼ teaspoon pepper

1 tablespoon parsley

½ teaspoon basil

¼ teaspoon thyme

1 bay leaf

5 potatoes cubed

2 carrots sliced

1 cup sliced celery

1 16 oz package mixed vegetables

Brown ground beef in a large soup pot. Drain off fat. Add remaining ingredients and simmer until the vegetables are tender; about 30 to 40 minutes. Be sure to remove the bay leaf before serving.

Hearty Potato Soup

6 medium potatoes peeled and cubed

2 carrots sliced

6 stalks of celery, sliced

1 onion, finely chopped

2 quarts water

6 tablespoons butter

6 tablespoons flour 

1 teaspoon salt

½ teaspoon pepper

1 ½ cups milk

In a large kettle, cook potatoes, carrots, and celery in water, until tender; about 20 minutes. Drain and reserve liquid. Set vegetables aside. In the same kettle, saute onion in butter until soft. Stir in salt and pepper and flour. Gradually add milk, stir constantly until thickened. Gently stir in cooked vegetables. Add 1 cup of the reserved cooking liquid until the soup is the desired consistency. Serves 8 to 10 servings.