re: #230 Pie-onist Overlord

RECIPE.

Leftover prime rib - ideally on the bone, if we don’t have a lot, I’ve added stew meat which I cook before adding to the soup

1 onion, chopped coarsely

1 bell pepper, chopped coarsely

2 turnips, cubed about 1/2inch

2 or 3 carrots, peeled and sliced (not too thin)

2 large garlic cloves, minced

celery if you have any, 2 stalks chopped rather thickly

parsley if you have any, about 2 Tbsp chopped

barley

beef bouillon -any beef broth and/or 1 or 2 pkgs of Au Jus mix

1 (28 oz.) can crushed tomatoes

water

Manischewitz Soup Mix - the dry one that has dried peas, etc in it - put aside the abs pasta thingy to add separately

In a large pot, put in the meat and bones (don’t cut the meat into bite sized pieces yet, use large chunks that are easy to fish out just as you start to add the barley; then let the beef cool a while, cut it up and return to pot), onion, bell pepper, turnips, garlic, carrots, celery and parsley if using, the can of tomatoes and 3 or more tomato cans of water, also, put in your beef bouillon. You just have to eyeball the amount of water.

Bring to a simmer, partially covered and simmer an hour or so.

Pull out the meat on the bone, shred it down and cuts into bites, then put it back into the soup.

Then add:

1/2 package barley, picked over and rinsed

the dry peas, beans etc from the soup mix.

Add more broth or water if it’s thick. Stir and continue to simmer Stir now and then and check to see it does not get too thick.