Everything Soup

Recipe by Kishka
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!
Advertisement