Barley Burger Stew

I feel so healthy when I eat this stew. I'm sure it is the barley, which I don't eat regularly (unless Grape-Nuts count.)

This recipe is from a cookbook Brian and I received for our wedding (Betty Crocker's Dinner for Two) but over the years I've modified it to serve our current family.

Barley Burger Stew

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped celery
4 1/2 cups tomato juice (I use one extra large can.)
1 cup water
1 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
1/2 cup uncooked barley (I almost always double this amount of barley. I like lots of it.)

In a large saucepan, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until barley is done and stew is desired consistency, about 1 hour.

Julie's Notes: The cooking time will be greatly reduced if you use quick barley. Follow the label for whichever type of barley you choose. You also may need to add more water depending on desired consistency.


Linking up at Shine Your Light and

     

Creamy Tomato Soup

I had never made tomato soup before my friend, Jenny, a self-described "food snob" (this I say most affectionately) asked me to make this recipe for a women's meeting at my church. For some reason I thought homemade tomato soup could only be made with fresh tomatoes which involved blanching, etc. I was wrong. This soup is so easy and so fabulously delicious. We've had it several times in the last couple months. I especially love adding the cooked orzo pasta. Thanks, Jenny!

Creamy Tomato Soup

1 large can tomato juice (about 1 quart)

1 8-oz Neufchatel cheese or cream cheese

1 1/2 cup chicken stock

1 tsp. paprika

1 tsp. basil

3 cloves garlic

1 onion

3 tbsp. butter

1 can diced tomatoes or 2 medium diced tomatoes

1 cup orzo pasta, cooked (optional)

Heat tomato juice and cream cheese in a pot on medium. Cook chopped onion and garlic in butter in frying pan until onions are clear and soft (but not too long). Add to tomato soup when done, along with spices. As soon as cream cheese is melted and blended with soup, add chicken stock and tomatoes. Heat through. At this point you can use an immersion blender for a smoother consistency. Stir in cooked orzo pasta and serve.