This Tasty Soup Will Take You Straight To Flavor Town!
When I was a kid I was a ridiculously picky eater. Even things as simple as mashed potatoes could be rejected if they dared to be anything but perfectly smooth. So something like this beef barley soup would have been way too much for my poor underdeveloped taste buds to handle. I mean vegetables were pretty much my mortal enemy.
Fortunately, I had parents who not only didn’t put up with my picky eating habits but actually actively worked against them by sneaking foods I didn’t like into foods I did like. Broccolin in my mac in cheese? Oh you better believe my mom did that—every single time. Spinach stuffed chicken? A regular on our dinner menu.
That culinary creativity combined with a concentrated effort to not let me leave the table until I at least tried a bite of everything on my plate eventually led to my realizing that most foods are actually pretty palatable. And that some foods are downright delicious if you just give them a chance.
So when I spent one summer with my grandparents one state away learning the ropes of large scale veggie gardening you better believe my vegetable intake went way up. And this recipe for beef barley soup become one of my absolute favorite meals ever.
USE THE RED NEXT PAGE LINK BELOW FOR THE BEEF BARLEY SOUP RECIPE
Quick tip: If you don’t have fresh herbs and garlic you can substitute with dried. Use 1 ½ tsp garlic powder, 1 tsp dried oregano and a sprinkle of dried parsley for serving.
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