soup (beef? barley? vegetable? ginger? it doesn't have enough of any of those to be named for them, so just "soup")

Nothing fancy, but I was surprised at how much flavor this had, especially since I didn't add much salt and the stock (I used Imagine "beef flavored cooking stock," low sodium, organic - 99 cent bargain at Grocery Outlet) had only 6% of the RDA of sodium per serving.

1 onion, sliced
2 stalks of celery, sliced
about 3 not-huge carrots, sliced
1 clove of garlic, sliced
some salt
some pepper

in oil for a while, maybe 10 minutes.

Add 1 quart of (low-sodium) beef stock, plus two more chopped cloves of garlic, plus about 3/4" cube of fresh ginger, grated, plus a handful or two of barley.

Simmer for half an hour or 45 minutes.

I added in some shredded cabbage toward the end of cooking once, and that was nice too. As was throwing in some chopped fresh tomatoes. It's all good. Mostly I'm just amazed at what beef stock does for a soup (I haven't had the same experience with boxed chicken stock.)

No comments: