Using a package of onion soup mix will help speed along this recipe. Any leftover beef strips will do, but using leftover grilled round steak will impart a delightfully smoky flavor to the soup.
5 c. water
1 envelope onion soup mix
2/3 c. uncooked pearl barley
3 c. sliced mushrooms
12 oz. cooked beef, cut into 2-inch strips
1 tsp. black pepper
Bring water to a boil in a large stockpot. Add soup mix and barley. Reduce heat and simmer about 10 minutes or until the barley is tender. Add the mushrooms, beef and pepper and cook an additional 5 minutes before serving. If desired, serve with grilled cheese sandwiches.
Yields: 8 side dish servings or 4 main dish servings
This dish is so fast and simple that it's become a staple of our summer diet. I just grab veggies and herbs that are ready for harvesting from the garden, add canned beans or cubed chicken and toss with whatever pasta catches my eye!
2 qts. water
2 tsp. salt
8 oz. nugget pasta
2 c. chopped spinach
2 large plum tomatoes, diced
1 c. diced cooked chicken
1/2 c. crumbled feta cheese
Place water and salt in a medium-sized saucepan and bring to a boil. Add pasta and cook 10 minutes or until al dente. Add remaining ingredients and toss to combine. Serve immediately in bowls.
Variations: Try using penne pasta, elbow macaroni or spaghetti. For a vegetarian version, replace the chicken with a can of rinsed and drained white kidney beans, black beans or tofu. Add steamed green beans or thawed frozen peas. With this simple recipe, the sky's the limit!