Beef, Barley & Beans Stew-oup...
A Stew Style Soup! I made this recipe with a beef broth base and roasted veggies. Yummy...it was good!
Beef, Barley & Beans in a Sourdough Bread Bowl
1/2 package of pearl barley
1/2 bag of white beans
1 small bunch of broccoli , cut in to small pieces
1 1/2 cups of cut carrots
1 medium onion chopped
1 package of sliced mushrooms, wash & drain
2 zucchinis cut small
1 pound of hamburger
1 can of corn, drained
2 cans green beans, drained
2 cubes of beef stock
1 package of Au Jus
8 cups of water
2 tablespoons of butter
garlic salt and pepper to taste
Cook hamburger in a frying pan until done....add to soup mixture after the beans and barley have partially cooked.
Add water to a crock or stock pot. Heat to cook the barley & beans.
I added two of these broth cubes to the water.....cook on high to dissolve.
Blend in Au Jus package
Add beans and barley and cook on high....when they have softened, add meat & veggies to cook until done.
Saute' onions & carrots in butter until soft...
Add remaining veggies, except mushrooms and season to taste
Roast veggies over medium heat until sauteed
Add veggies to the crock pot and keep cooking
Saute' mushrooms then add to the stew-oup! Simmer on low for 2 hours.....
Sourdough Bread Bowls
These sourdough bread rounds were very fresh....MMMmmm Good
Cut the top portion off leaving a bowl shape. Clean out and form a bowl shape with your hands.
Retain the inner portion of the bread for homemade croutons, see below.
Simply tear out the pieces of bread.
Butter the bread inside and tops of the bread. sprinkle with garlic salt and Italian blend cheese
Bake in the oven at 350 for 10-15 minutes, or until toasted
Time to add the stew-oup.....Yummy!
Season the bread crumbs with seasonings and 1/2 cup of butter....toss well
Fry in the frying pan until toasted. set aside and cool. Then use as garnish for the soup.
Ready to garnish the Stew-oup!
Nothing like Stew-oup in a Sourdough Bread Bowl served with Style....