Soup it's Good for a Cold 10/5/13 With a Recipe

Good Morning.

I am starting today with a cup of Door County Cherry Crème Coffee. My crock pot is already simmering with beef barley soup.

Today is a colder damp day in Wisconsin. Besides my hot cup of coffee when it gets cold my wife and I both enjoy soup and stew. We like many different kinds and with a few oyster crackers we consider ourselves to be dining like kings. Nothing warms you up like a hot bowl of soup. What is nice is when you can share your soup with someone you care about.

We often eat our soup by the fireplace or outside by a small bonfire. The time spent together is priceless. Sometimes the simple things are best.

Ecclesiastes 4:9-12 (NIV)

⁹ Two are better than one,
    because they have a good return for their labor:
¹⁰ If either of them falls down,
    one can help the other up.
But pity anyone who falls
    and has no one to help them up.
¹¹ Also, if two lie down together, they will keep warm.
    But how can one keep warm alone?
¹² Though one may be overpowered,
    two can defend themselves.
A cord of three strands is not quickly broken.

 

I believe when the God inspired these words through Solomon he had my wife and I in mind. I notice one thing. The soup or stew always tastes better when I am with her.

 

Enjoy the company of someone today.

 

God bless you and your soup.

 

Marty

 

Crock Pot Beef Barley Soup

Ingredients

 

Original recipe makes 10 to 12        

Makes servings USMetricAdjust Recipe (Help)

• 1 1/2 pounds boneless lean beef, cubed
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 3 (10.5 ounce) cans beef broth
• 6 cups water

Directions

1. In a skillet over medium heat, brown the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.