It's Soup Time

Oh last weekend we had a taste of autumn and we will again this weekend. 

Plus tomorrow is the autumnal equinox and my favorite time of the year for me. I love the colors, the smells, the crispness in the air and the way the sunlight looks in the pastures. It is also my favorite time for making all those comfort foods, with soups being top on the list.

That is what I made this pass week, first soup was Vegetable Beef and Barley and then Split Pea.

Then you add biscuits or corn bread and I call it a perfect meal.

Now Karen over at Sew Many Ways is having A Souper Douper  Linking Party on Saturday 22, so if you have a soup recipe too that you would like share, I hope you'll jump on over there. It's will a great way to find new soup recipes. 

Here are mine 

This one came from Fix-It and Forget-It Lightly

Vegetable Beef and Barley Soup

1 lb lean stewing meat, cut into bite-sized pieces

1/2 cup onions, chopped

1/2 cup cut green beans, fresh or frozen

1/2 cup corn, fresh or frozen

4 cups fat-free, low sodium beef broth

2 14 1/2-oz cans low-sodium V8 juice

2/3 cup pearl barley, uncooked

1 cup water

1. Combine all ingredients in a slow cooker.

2. Cover. Cook on high 5-7 hours, until vegetables are cooked to your liking

Split Pea Soup

1 cup dry split peas

4 cups chicken broth

1 - 1 1/2 lb ham bone or smokey pork hocks

1/4 tsp. dried marjoram

1 bay leaf

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

Rinse peas. In a large saucepan combine peas, broth, meat, marjoram, bay leaf and dash pepper. Bring to boiling, reduce heat. Cover, simmer for 1 hour. Stir occasionally. Remove meat. When cool enough to handle, cut meat off the bone and coarsely  chop. Discard bone. Return meat to saucepan. Stir in carrots, celery, and onion. Return to boiling; reduce heat. Cover, simmer for 20 - 30 mins. or till vegetables are crisp-tender. Discard bay leaf. Makes 4 main-dish servings.

Enjoy a nice warm bowl of soup today.

Kat

=^..^=