Mmm,Mmm good Beef, Barley, Split Pea Soup.

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1 lb. stew meat cut into bite size pieces

1/4 lb. bacon, diced

1/2 cup pearl barley

1/4 cup dried yellow split peas

2 onions, diced

2 stalks celery, diced

1 leek, sliced, white part only

5 carrots, peeled, diced

1 1/2 quarts beef consomme

1 bay leaf

1/2 ts. rubbed sage

salt and pepper; to taste

In a large heavy bottomed pot, brown the bacon until crisp. Add the onions, leeks and celery and saute until softened. Add the barley and split peas and cook until they begin to toast. Remove contents of pot into a bowl and set aside. Adding a small amount of oil as needed, brown the stew meat in the pot. Once the stew meat is brown, return the reserved ingredients , carrots, bay leaf, sage and consomme. Bring to a boil reduce to simmer. Cook until meat is tender and barley and split peas are cooked. Season with salt and pepper.

Corned Beef and Cabbage Soup

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2 tablespoons butter

1 large onion, diced

3 stalks celery, diced

2 cloves garlic, minced

2 quarts chicken stock

3 carrots, peeled and diced

1/2 a small head of cabbage, chopped

1/2 lb. red potatoes, diced into 1/2 inch cubes

1 bay leaf

1 tablespoon parsley

1/2 tsp. dried Thyme

1/4 tsp. black pepper

2 1/2 cup diced cooked corned beef

1(14.5 oz.) can diced tomatoes

salt; to taste

In a heavy bottomed pot add the butter and onion. Cook until onions are softened. Add the carrots, celery, garlic, potatoes, thyme, pepper, tomatoes and stock. Bring to boil and allow to simmer until vegetables are just tender. Add the chopped cabbage and corned beef. Continue to cook until cabbage is tender; stir in parsley.