So, um, I’ve been wanting to make soup. Because I think soup is one of the things my kids hate most to eat for dinner. And, you know, whatever I can do to irritate them…. 😉
Seriously though, I was really shocked at how good it was! So, here you are. The recipe for The Best Freaking Soup, EVER!:
- 1/2 lb. lean ground beef, browned into the teeny tiniest bits possible, seasoned with a boatload of sea salt and drained of all fat.
- 3-4 carrots no bigger than a quarter in diamater, peeled and sliced 1/8″- 1/4″ on the diagonal.
- 1/2 smallish to medium yellow onion, finely chopped (I use that wicked awesome onion chopper thingy).
- 1 – 15 oz. (or whatever) can petite diced tomatoes (and this is important because I HATE big chunks of tomato in my soups!)
- 2 medium-ish yellow squash that the body of which is not too much bigger than the neck of, but not yellow zucchini. Slice it the same thickness (maybe a little thicker) than the carrots and then halve the smaller rounds and quarter the bigger ones.
- 3/4-ish cup of barley, rinsed
- 1/2-ish teaspoon of thyme
- 1 tablespoon Two Sisters Gourmet Outrageously Garlic Seasoning Blend
- a couple cranks of a black pepper grinder
- 2 – 15 oz. cans of Swanson Beef Broth, reduced sodium to make up for that boatload of salt you added to the ground beef.
In one pan, fry up that ground beef. It’s vital that you have it in super teeny bits because anything bigger than a pea will make me gag. In a 6 qt. dutch oven, pour 2 Tb. olive oil and heat until a flick of water sizzles. Add the chopped onion and sautee until on the verge of translucent. Add the carrots and sautee until the juices in the bottom of the pan start spreading orange everywhere (this is easy to notice if your dutch oven is enameled like mine is), approx. 3-5 minutes. Then add the can of petite diced tomatoes, juices and all, and stir. Cook until the tomatoes start to change color a little bit (2-3 minutes). Add the thyme, crank that pepper mill and Outrageously Garlic. Now add the beef broth, then the yellow squash, then the ground beef. Add the barley, stir well, and cover. Heat on low and cook for 30-45 minutes, until carrots and barley are well cooked.