BEEF BARLEY SOUP
1 pound chuck roast or other stew meat
2 tablespoons vegetable oil
5 cups beef broth
1 bay leaf
⅓ cup pearl barley
¼ cup dried green split peas
1 teaspoon marjoram
¼ teaspoon pepper
½ teaspoon salt
1 teaspoon thyme
Makes 8 bowls. Takes 3 hours 30 minutes.
Cut chuck roast into ½” cubes. Dice onion. Add chuck roast and vegetable oil to Dutch oven. Sauté at medium-high heat for 5 minutes or until meat is completely browned. Stir occasionally. Add onion, beef broth, bay leaf, pearl barley, green split peas, marjoram, pepper, salt, and thyme. Bring to boil with high heat. Stir occasionally. Reduce heat to low and cover. Simmer for 1½ hours. Stir infrequently.
While beef, barley, and split peas simmer, dice carrots, potatoes, and tomato. Add carrot, potato, and tomato to Dutch oven. Cover. Simmer for 30 minutes or until chuck roast, pearl barley and split peas are tender. Stir infrequently.
1) Ancients civilizations worshiped the Sun. The Sun was round back then.
2) The Sun is still round, except maybe during total eclipses or when the Sun is totally obscured by clouds. Then it could be rectangular. Who knows? This worrisome thought is why NASA is sending a mission to the Sun; to see if it ever changes its shape.
3) The ancient Romans and Egyptians always honored their Sun god during mealtimes. by making their soup bowls round like the Sun. Round smiley faces also honor the round sun. ☺
– Paul De Lancey, The Comic Chef
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