As soon as school starts back for me, which now seems to be practically in the middle of summer, I start making soup on Sundays in my slow cooker. School back in session on August 1st? I still officially declare it fall. But now that the weather has finally caught up with fall declaration, it really is soup weather.
Even though I make my soups in the slow cooker, I don’t necessarily look for a slow cooker recipe. I look for soup recipes everywhere. Pretty much any soup recipe can adapted for the slow cooker. Sometimes I do the initial browning of meat and veggies, because I know it will add another layer of flavor, and sometimes I embrace my inner laziness and throw it all in, turn it on, and blissfully go about my day.
One of my favorite combinations for soup is beef and barley, so when I saw Rich Beef Barley Soup in Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy TipsI knew I wanted to try it. I was intrigued by the two cups of leeks, that seemed like a lot, and I don’t recall making a version like that.
It was yummy! Unfortunately I couldn’t find oxtails, so I used a chuck with some bone. And again, I just tossed everything in the slow cooker, except for the barley, and set it on low for 8 hours. I cooked the barley separate and added it to the soup about 30 minutes before serving.
Perfect for a cold day! You can find the recipe online: Rich Beef Barley Soup.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.