Recipe by William (Uncle Bill) Anatooskin
This is a soup recipe that I made up in a hurry. I would like to dedicate this recipe to a fine lady, (Lois Stark), who had some difficulty in making a soup out of items she had available. This soup turned our real good.
Top Review by Lois Stark
Dear Friends, Last week, I was pretty much out of food. I had taken stock of all I had in my pantry and asked for help in trying to turn it into something for dinner for my family. Some members were kind enough to request recipes and words of encouragement. But someone who has since become very special to me, "Uncle Bill", took all my ingredients and turned everything I had into a wonderful satisfying soup that we all enjoyed very much. Not only did it warm our bellies, it also warmed my heart. Thank you "Uncle Bill". And thank you TracyK, Papergoddess, Molly53, DiB's, TCookie, and EdsGirlAngie for caring. I give you all 5 stars! Sincerely, Lois Stark
- 1 (48 ounce) can beef broth
- 4 cups water
- 2 large potatoes, peeled and cut into quarters
- 1 (28 ounce) can crushed tomatoes, include liquid
- 3⁄4 cup barley (pearl barley if available)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large potato, peeled and cut into 1/2 inch cubes
- 1⁄2 cup elbow macaroni
- 2 cups frozen mixed vegetables
- 1 1⁄2 cups left over chicken, cut into bite size pieces
- 2 teaspoons soy sauce (if available, but not necessary)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- In a large cooking pot or large saucepan, add beef broth, water and quartered potatoes and bring to boil.
- Crush and add tomatoes including liquid.
- Add barley and bring soup to boil.
- Reduce heat and simmer soup for about 15 to 20 minutes or until potatoes are tender.
- Remove potatoes into a mixing bowl and mash.
- Add butter or margarine and mix well; set aside.
- Add cubed potatoes and elbow macaroni to cooking pot and cook for about 10 minutes.
- Add mixed veggies, chicken pieces, soy sauce (optional), salt and pepper and simmer for about 10 minutes longer.
- Remove about 4 cups of soup and process through a food processor or blender and return to soup pot.
- Now add reserved mashed potatoes, mix well and bring just to boil.
- Adjust seasonings to taste.
- Remove from heat and let soup sit for a least 10 minutes before serving.
- Refrigerate any unused portion of soup.