Friday, January 10, 2014

Soup day!

Today is a dreary day, wet and cold and just plain yucky.  I decided it was a good day for some Toot ’N Tellem soup.  Long long long time ago, shortly after we were married, my brother was stationed at Plattsburgh AFB in upstate New York.  He took us out to lunch at this place called Toot ’N Tellem so we could have a bowl of yummy soup they served.  Well let me tell you it was the best soup I’d ever had.  Fast forward 13 years and we were stationed at Plattsburgh AFB and guess where we went to eat often, yep Toot ’N Tellem.  If I ever ate anything else there I don’t remember it, but that soup was just to die for. 

Years later after many unsuccessful tries to duplicate the recipe I happened across this on a box of barley, and that was it!  I’ve made a big pot of it for tonight’s supper. 
Beef Barley Soup (Just like we got at Toot ’N Tellem) 

1/2 or more pound lean ground beef (my guys liked it better when I used a full pound). I brown the burger, and then rinse it with cold water to get off as much fat as possible. Return it to the pan and add one small onion chopped and garlic (Recipe calls for I clove garlic, I used a t-spoon or so of dried garlic flakes) and brown that all nicely. 

Then I add a can diced or crushed tomatoes, I used the 14 oz size 

Also add 1/2 cup or so of diced celery
1/2 cup or so of sliced carrots
1/2 teaspoon basil and one bay leaf 
2 cubes of beef bouillon, or your favorite beef flavoring (I get beef base at Sauders and use about a t-spoon of that.) 
1/2 cup of medium barley 
And seven cups or so of water. 

I bring to a boil then let it simmer for an hour, then add a bag of frozen mixed veggies and cook till the veggies are tender, usually 10-15 minutes. 

Note… Different brands of frozen veggies have different veggies in them. If the carrots and celery are in the brand I have in the freezer, I don’t add them. And if I don’t have mixed veggies, I throw in what I have, usually a 1/2 cup of each. Left-overs, if there are any, freeze great. Since it is just John and I tonight, I have enough for five or six meals from this batch. 

I serve this with my famous beer muffins… 
Mix together in a large bowl 4 cups Bisquick, 2 Tablespoons sugar and 1 12 oz can Beer
Fill 24 preheated greased medium muffin cups about ¾ full
Bake about 15 minutes in a preheated 400 degree oven.
Guaranteed Yummy!!!


  1. well, thanks for these recipees - I have copy/pasted it into a word doc.....then saved that to my google drive so I can open it up on my iPad, LOL.....gotta love technology. It is certainly soup weather, and this will make a lovely Sunday dinner soon for my crew

  2. I may have to try this.....sounds yummy!!


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