Beef, Beans, Butternut Squash, and Barley Soup

Name: Beef, Beans, Butternut Squash, and Barley Soup
Ingredients: 1 medium butternut squash (or substitute any of your favorite winter squashes); 2 medium carrots in ½ inch dice; 2 medium celery stalks in ½ inch dice; ½ medium yellow onion in ½ inch dice; 14 crimini or white mushrooms, sliced; 1 garlic clove, chopped; 1 Tbs ketchup; Lucero Extra Virgin Olive Oil for sautéing; 2 sage leaves, chopped; 1 tsp fresh rosemary, chopped; 1 tsp fresh oregano, chopped; 6 cups beef stock, home made, if possible, otherwise use low sodium if store bought; 1 cup chopped canned tomatoes; ⅔ cup pearled barley, rinsed; 2” rind of parmigiano reggiano (optional); 1 cup cooked white bean such as lima or cannellini; 1 cup cooked shredded beef—optional if you’ve made homemade stock. We used neck bones and the resulting meat from that for this version.; 2 cups washed and coarsely chopped braising greens—we used both red chard and lacinato (aka “dinosaur”, Toscano, or Tuscan) kale; 2 tsp sugar; salt and pepper to taste; Olio Novello or other fresh oil for garnish

americanolivefarmer.com

A homemade beef stock is the basis for this hearty soup recipe, with enough beans, barley, and vegetables to earn its place as a one pot meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at americanolivefarmer.com.

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Ingredients

1 medium butternut squash (or substitute any of your favorite winter squashes)
2 medium carrots in ½ inch dice
2 medium celery stalks in ½ inch dice
½ medium yellow onion in ½ inch dice
14 crimini or white mushrooms, sliced
1 garlic clove, chopped
1 Tbs ketchup
Lucero Extra Virgin Olive Oil for sautéing
2 sage leaves, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
6 cups beef stock, home made, if possible, otherwise use low sodium if store bought
1 cup chopped canned tomatoes
⅔ cup pearled barley, rinsed
2” rind of parmigiano reggiano (optional)
1 cup cooked white bean such as lima or cannellini
1 cup cooked shredded beef—optional if you’ve made homemade stock. We used neck bones and the resulting meat from that for this version.
2 cups washed and coarsely chopped braising greens—we used both red chard and lacinato (aka “dinosaur”, Toscano, or Tuscan) kale
2 tsp sugar
salt and pepper to taste
Olio Novello or other fresh oil for garnish