Happy New Year! I made this Vegetable Beef and Barley Soup today because the weather has been really cold here in San Diego county. It’s an easy soup with lots of flavor and healthy vegetables. I’ve been craving the rich beefy flavor of my mother’s homemade soup as we were growing up in Vermont.
This isn’t my mother’s recipe exactly, because I made it up as I went along. I could remember how she browned the meat, chopped up the veggies, and used good beef stock for flavor. Lots of happy memories came back as I chopped veggies, added the herbs, and smelled the aroma as it cooked.
A hearty soup with lots of flavor. Serve with crusty bread or healthy crackers.
Keyword: beef and barley soup, vegetable beef
Author: Mimi Holtz
1 Tablespoon Olive oil
3 LBS Lean stew beef
4 Stalks CeleryChopped
4 Large carrots Sliced
1 Large onion Chopped
1/2 Cup Red wine
1 Can Beef Consomee soup
1 Tablespoon Freeze-dried thyme
2 Teaspoons Ground margoram
1 Bay leaf
1 Tablespoon Chopped garlic
8 Ounces Crimini mushrooms Sliced
2Tablespoons Tomato paste
2. 32 oz containersBeef stock or bone broth No msg, gluten free
1 Cup Pearl barley
1 Large russet potato Peeled and diced
1 Cup Green beans Cut into small pieces
In a large soup pot (I use cast iron), brown the stew beef pieces in the olive oil. Add the carrots, onion, leeks, red wine, beef consomee, thyme, margoram, bay leaf, garlic, and mushrooms. Cover and roast in the oven at 350 degrees for one hour. Remove from oven. Stir in the tomato paste and beef stock, bring to a boil on top of the stove. Add the barley, potato, and green beans. Simmer until barley, green beans, and potato are done, about 20 minutes. Add salt and pepper to taste.
It’s springtime in the avocado groves! The trees started blooming weeks ago, but by now the hills are a mass of yellow blossoms! You can hear the bees buzzing in the grove as they pollinate each tiny blossom. The tree in this photo had a few “off blooms” in January, and the fruit has already had time to grow into plum-sized avocados. This is one reason that some avocados are mature enough to pick very early in the season, and others take longer to be ready.
With such nice weather, I’ve been getting out to ride around and watch the progress of the springtime bloom! In today’s post I even have a video for you!
Just about one year ago, in February 2017, Janice Person came to visit our farm. It was her very first visit to an avocado farm, and the Southern California was dressed up in green, with lots of wild flowers and gorgeous scenery due to all the wonderful rain. I was hobbling around on my bad knee, waiting for my meniscus surgery date. We had a great time together, but neither of us ever got around to writing about that day. We decided to share our experience with you this weekend, both at the same time, because once again it’s February in the avocado grove! Continue Reading →
It’s a brand new year and I’m so glad to reconnect with all of you! When I wrote my last post in May of 2017, I shared a wonderful video about how avocados grow, which was filmed on our ranch last March. If you missed it, here it is:
I didn’t realize that I wouldn’t be posting again until 2018. If you follow me on Facebook, Instagram, and Twitter you have seen much of what I’ve been doing since last May. I just haven’t been ready to get back to writing here on the blog until today. Continue Reading →
Here are the freshest avocados you’ll ever see! Just picked from our trees! They were flowers just one year ago, and took all year to get to this size and maturity so we could harvest them for you! They are rock hard and won’t soften at all until they leave the tree.
I took this photo in March, before the trees were in full bloom. These are the buds that appear on the trees. Don’t they look a little bit like cauliflower? It’s amazing how these buds unfold and eventully become flowers on long spikey stems, and later turn into tiny avocados. In fact, it’s amazing how avocados grow! Today I’m sharing photos and a spectacular video that was filmed right here on our ranch! Continue Reading →