One of my fond memories of childhood involves Campbell’s Vegetable Beef Soup, which my mother made almost as frequently as she made their Chicken Noodle Soup. Unfortunately I can no longer buy any soups that contain MSG (monosodium glutamate) or worse, Propylene Glycol, so I have stopped buying the typical soups that are found in cans on supermarket shelves. That goes also for some disappointments that I have found in Tucson, such as high-end soups that are sold at Safeway here but still contain unacceptable chemical ingredients.
I don’t understand why the manufacturers even put them in. Consider that so many products are now advertising that they are free of such substances as MSG and high-fructose corn syrup. Just today I saw a commercial for Tru Moo for the first time. This is a chocolate milk product that advertises specifically that they are free of high-fructose corn syrup. Buy it! But don’t buy soups that contain chemicals. And watch out for bovine growth hormones in your dairy products.
Meanwhile I came across a recipe that is very reminiscent of the soups of my childhood. If you are in the mood for hot soup and crusty bread, try this warming recipe.
BEEF BARLEY AND LENTIL SOUP
Ingredients:
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
½ cup medium pearl barley
8 cups beef broth
1 teaspoon sea salt
½ teaspoon ground pepper
2 cans (14-1/2 ounces each) diced tomatoes in juice
Cook the beef and onions in a skillet until the beef is no longer pink. Transfer to a large Dutch oven and add the rest of the ingredients.
Cover and cook over low heat for 6 hours or until the barley is tender. Go ahead and cook longer if necessary to finalize all ingredients.
This recipe is simple that I am sure you can see how it could be done in a slow cooker as well as on top of the stove. That would make it very convenient for working mothers or those who are expecting dinner guests. You can always buy the crusty bread and a bottle of wine on your way home and welcome your guests or family to a home-cooked meal that is as good as they remember from the old days of canned soups—and better.
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