CREAMY ASPARAGUS SOUP
Tracie West
1 lb. asparagus spears, washed, trimmed in 2” pieces
2 medium russet potatoes, peeled and chopped
3 cloves garlic, peeled and mashed
2 c. chicken broth
Dash of cayenne pepper
Salt and pepper to taste
Cook ingredients in a saucepan over medium heat for one-half hour until the asparagus and potatoes are tender. Cool to lukewarm. Blend until smooth, in batches if necessary. May reheat the soup on the stove or in the microwave.
BEEF AND BARLEY SOUP
Tina Nelson
Small chuck roast
½ c. uncooked barley
1 bay leaf
2 Tbs. oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
16 oz. frozen mixed vegetables
4 c. water
4 beef bouillon cubes
¼ tsp. pepper
28 oz. can stewed tomatoes
Salt to taste
Ground black pepper to taste
In a slow-cooker, cook chuck roast until very tender, adding barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces; discard bay leaf. Set beef, broth, and barley aside. Hea...