Wardy's Bow-Valley Beef Barley
PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
This is one of our favorite recipes for leftover roast beef - and its delicious on a cold winter night ~ or over a campfire at the lake by the cabin with family and friends!
Remember: Add Soup Base to Taste!
If you don't have leftover beef, substitute with 1-2 cups of extra-lean ground beef from your local market. Pan fry beef leftovers or hamburger with butter until cooked throughly; you can add a couple coarsely chopped celery stalks, 1 minced garlic clove, and fine diced onions while cooking. Cook until the onion is translucent and vegetables are tender, about 5 minutes.
Bring 8 cups of cold water to a boil, add this bag of special spices and ingredients; add your cooked beef & veggies. Bring to boil; reduce heat, cover and simmer, stirring occasionally for 30 minutes.
When ready, discard bay leaves. Salt and ground pepper to taste.
Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes! Our orchard fresh soup recipe answers the urgent need for convenience and nutrition without sacrificing the taste!
pearl barley, red split lentils, white dahl, brown lentils, mung beans, soup stock: dehydrated onions, corn syrup solids, salt, dextrose, flour, hydrolyzed soy protein, chicken fat (includes rosemary extract) corn starch, tartrazine, yeast extract, silicon dioxide, disodium guanylate, disodium inisinate, guar gum,celery, parsely, sugar; herbs & spices & bay leaf