Soup for a Cold, Snowy Day

Vegetable beef barley soup

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Soup makes a good hearty meal, or an addition to a meal, in most any season. When the wind is blowing and the snow is falling, as it is today, I like to make soup and enjoy its comfort and warmth.

Here is a soup recipe from Amy Houts’ cookbook for children, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. In here, Amy features recipes from different regions of the USA, including Alaska and Hawaii. Children can really engage in the history of the United States by learning more about each region through the food grown there and then preparing the food.

This recipe, Beef-Barley Soup, comes from the Mountain States region. Amy writes in the book: “The Mountain States grow barley, a wonderful addition to vegetable soup.” Other recipes in this section include Sour Dough Bread (with the  Starter recipe), French dip for Roast Beef Sandwiches, Lamb Kabobs, Baked Potato Bar, Fruit Cobbler, and many others. You will recognize these foods as being popular in the USA Mountain States of Colorado, Idaho, Montana, Nevada, Utah, and Wyoming because of the type of food grown there.

Here is the soup recipe – it will warm you up on this cold winter day, no matter you live.

Beef-Barley Soup

1 pound lean ground beef
1 onion, chopped
1 carrot, diced
2 ribs celery, diced
6 cups water
1 cup medium barley
1 (16 oz.) chopped tomatoes, with juice
1 teaspoon dried parsley
2 teaspoons salt
1/4 teaspoon pepper

In a large (4-quart) pot, cook ground beef over medium heat; drain grease. Add onion, carrot, and celery. Cook, stirring occasionally, for about 5 minutes.

Children can measure and add water and barley, parsley, salt and pepper to pot, under adult supervision. Bring to a boil over high heat. Turn down heat to low, cover and simmer about an hour.

Serves 6-8

For more information about this book and other books for children, see:

Thanks and enjoy the soup!

Lee Jackson, CFCS
Family and Consumer Life Specialist

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