2 delicious homemade beef soups

When you're really in the mood for beef, there's no easier food to make than a soup. These recipes are both bold in flavour and comforting to eat.

The culinary use of barley can be traced back to the Stone Age. Pearl barley is the type most often used for soups — it is polished and the bran has been removed. Homemade beef barley soup is filling and delicious, a bargain all around.

Makes 8 servings

• 15 ml (1 tbsp) butter
• 125 g (1/2 c) chopped carrot
• 125 g (1/2 c) chopped celery
• 125 g (1/2 c) chopped onion
• 1 L (4 c) reduced-sodium canned beef broth
• 1 L (4 c) water
• 500 ml (2 c) chopped cooked roast beef
• 1 398-ml (14 1/2-oz) can diced tomatoes, undrained
• 250 ml (1 c) quick-cooking barley
• 7 ml (1 1/2 tsp) salt
• 2 ml (1/2 tsp) dried basil, crumbled
• 2 ml (1/2 tsp) dried oregano, crumbled
• 2 ml (1/2 tsp) ground pepper
• 125 g (1/2 c) frozen peas1. In a large saucepan or Dutch oven over moderate heat, melt the butter. Add the carrot, celery and onion, and sauté until the vegetables are tender, about five minutes.

  2. Add the stock, water, roast beef, tomatoes and their liquid, barley, salt, basil, oregano and pepper; bring the mixture to a boil. Reduce the heat, cover the saucepan, and simmer for 20 minutes, stirring occasionally. Stir in the peas. Simmer, uncovered, five minutes longer.

Is it soup or is it stew? All you have to know is it's delicious if you whip it up yourself from scratch. This good Cajun flavour doesn't come in a can.

Makes 4 servings

• 50 ml (1/4 c) olive oil
• 500 g (1 lb) beef brisket or chuck steak, cut into 1.25-cm (1/2-in.) chunks
• 185 g (6 oz) baked ham, cut into 1.25-cm (1/2-in.) chunks
• 1 large yellow onion, chopped
• 6 scallions, including green tops, thinly sliced
• 1 large red bell pepper, cored, seeded, and diced
• 45 ml (3 tbsp) all-purpose flour
• 250 g (1 c) thinly sliced fresh okra or 1/2 package (315 g or 10 ounces) frozen okra
• 1 L (4 c) reduced-sodium canned chicken broth
• 250 g (8 oz) cabbage, cored and cut into 1.25-cm (1/2-inch) chunks
• 1 L (4 c) thinly sliced mustard greens
• 800 ml (3 c) thinly sliced turnip greens
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground black pepper
• 1 bay leaf
• 2 ml (1/2 tsp) dried thyme, crumbled
• 2 ml (1/2 tsp) dried marjoram, crumbled
• 4 whole allspice
• 2 whole cloves
• 0.5 ml (1/8 tsp) ground cayenne pepper
• 1.5 L (6 c) trimmed, washed, and chopped spinach
• 1 bunch watercress, tough stems removed and leaves chopped1. In a large saucepan or an eight-litre (eight-quart) Dutch oven over moderate heat, heat the olive oil about two minutes. Add the brisket or chuck steak and ham, and cook, stirring frequently, until the meat is lightly browned, about five minutes. Using a slotted spoon, transfer the meat to a bowl and set aside.

  2. Add the onion and scallions to the Dutch oven and cook, stirring frequently, until the vegetables are softened, about five minutes. Add the red bell pepper and cook, stirring frequently, until it is crisp-tender, about four minutes. Stir in the flour until the vegetables are well coated. Add the okra and cook, stirring constantly, until all the ingredients are well combined. Gradually pour in the stock, stirring until well blended.

  3. Add the cabbage, mustard greens, turnip greens, salt, pepper, bay leaf, thyme, marjoram, allspice, cloves, cayenne, and reserved meats. Bring the mixture to a boil, reduce the heat to moderately low, and simmer, stirring occasionally, until the gumbo is thickened and the beef is tender, about one 1/2 hours.

  4. Add the spinach and watercress. Cover the Dutch oven and cook until tender, about 15 minutes longer. Remove and discard the bay leaf.

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