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It should really be called "Commitment Soup" because it's the kind of soup that you need to commit a Saturday or Sunday to. Not that it's tremendously complicated, it just that letting it cook for 6-8 hours does some wonderful things to it that 3 hours on the stove couldn't do. So if you are doing some weekend OAMC, throw this on and stir every so often. Feel free to substitute any veggies you prefer - just because we use 'everything' doesn't mean you have to!
- 2 -3 lbs beef, cut into small cubes
- 2 large onions, diced
- 2 tablespoons oil
- 24 cups water
- 3 medium carrots
- 1 large parsnip
- 2 small red potatoes
- 2 stalks celery
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 cup green beans (fresh or frozen)
- 6 medium mushrooms
- 1⁄2 cup barley
- 3 tablespoons tomato paste
- 1 bunch fresh dill, tied together with
- 1 bunch fresh parsley
- salt & pepper
- Chop all the vegetables into bite size (they can be diced small or very roughly chopped, depending on preference). Set aside in a large bowl.
- Heat oil in a large stockpot and sautee onion until translucent.
- Add beef and brown.
- Pour in water and add vegetables. Cover pot and bring to a boil, then reduce to a medium flame and partially uncover.
- After an hour or so, add the tomato paste and barley and continue to cook, stirring every so often to make sure the barley doesn't stick.
- After another hour or so, uncover the pot, add the dill & parsley and allow to cook for about 20 minutes (pot lid stays off from now on).
- Remove the herbs and raise the heat to bring to a solid boil.
- Allow soup to reduce until it is relatively thick (soup should be reduced by about half by the end), then season with salt & pepper. Salt is key here - it brings out all the flavor.
- Freezes beautifully - allow to cool and divide into freezer-safe containers. Use within 4 months. Enjoy!