I finally made that soup today from the remains of our Holiday Prime Rib.
It was absolutely out of this world, good.

I put in the following; The leftover au-jus, (which was just pan drippings
and a can of beef broth) but I removed the fat from it after it was cold,
about 1/4 cup of barley, a can of Hunts natural diced tomatoes, about 1/2
cup of Marsala wine, water, chopped onion, chopped celery, carrot, potato,
chopped parsnip, a clove of garlic, 2 bay leaves, salt, pepper, cut up prime
rib into 1/2 inch cubes, and the leftover green beans with onions (also the
remains of that holiday meal). I also tossed in one Knorr beef bouillion
cube. I cooked the whole thing for about an hour and a half. It turned
out SOOOOO good!

I got about 4 quarts of soup to put away in the freezer, plus we had enough
for todays lunch.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

Evelyn wrote:
> I finally made that soup today from the remains of our Holiday Prime
> Rib. It was absolutely out of this world, good.
>
> I put in the following; The leftover au-jus, (which was just pan
> drippings and a can of beef broth) but I removed the fat from it
> after it was cold, about 1/4 cup of barley, a can of Hunts natural
> diced tomatoes, about 1/2 cup of Marsala wine, water, chopped onion,
> chopped celery, carrot, potato, chopped parsnip, a clove of garlic, 2
> bay leaves, salt, pepper, cut up prime rib into 1/2 inch cubes, and
> the leftover green beans with onions (also the remains of that
> holiday meal). I also tossed in one Knorr beef bouillion cube. I
> cooked the whole thing for about an hour and a half. It turned out
> SOOOOO good!
> I got about 4 quarts of soup to put away in the freezer, plus we had
> enough for todays lunch.

That sounds so good! I always use lentils or canned mixed beans instead of
barley these days. I too also make use of canned tomatoes for recipes like
this.

"Ozgirl" > wrote in message
...
> Evelyn wrote:
>> I finally made that soup today from the remains of our Holiday Prime
>> Rib. It was absolutely out of this world, good.
>>
>> I put in the following; The leftover au-jus, (which was just pan
>> drippings and a can of beef broth) but I removed the fat from it
>> after it was cold, about 1/4 cup of barley, a can of Hunts natural
>> diced tomatoes, about 1/2 cup of Marsala wine, water, chopped onion,
>> chopped celery, carrot, potato, chopped parsnip, a clove of garlic, 2
>> bay leaves, salt, pepper, cut up prime rib into 1/2 inch cubes, and
>> the leftover green beans with onions (also the remains of that
>> holiday meal). I also tossed in one Knorr beef bouillion cube. I
>> cooked the whole thing for about an hour and a half. It turned out
>> SOOOOO good!
>> I got about 4 quarts of soup to put away in the freezer, plus we had
>> enough for todays lunch.
>
> That sounds so good! I always use lentils or canned mixed beans instead of
> barley these days. I too also make use of canned tomatoes for recipes like
> this.


Canned tomatoes and canned beans are great fillers. You can't really do
much better by using any other option, and they are ready to use.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

Evelyn wrote:
> "Ozgirl" > wrote in message
> ...
>> Evelyn wrote:
>>> I finally made that soup today from the remains of our Holiday Prime
>>> Rib. It was absolutely out of this world, good.
>>>
>>> I put in the following; The leftover au-jus, (which was just pan
>>> drippings and a can of beef broth) but I removed the fat from it
>>> after it was cold, about 1/4 cup of barley, a can of Hunts natural
>>> diced tomatoes, about 1/2 cup of Marsala wine, water, chopped
>>> onion, chopped celery, carrot, potato, chopped parsnip, a clove of
>>> garlic, 2 bay leaves, salt, pepper, cut up prime rib into 1/2 inch
>>> cubes, and the leftover green beans with onions (also the remains
>>> of that holiday meal). I also tossed in one Knorr beef bouillion
>>> cube. I cooked the whole thing for about an hour and a half. It
>>> turned out SOOOOO good!
>>> I got about 4 quarts of soup to put away in the freezer, plus we had
>>> enough for todays lunch.
>>
>> That sounds so good! I always use lentils or canned mixed beans
>> instead of barley these days. I too also make use of canned tomatoes
>> for recipes like this.
>
>
> Canned tomatoes and canned beans are great fillers. You can't
> really do much better by using any other option, and they are ready
> to use.

They are very versatile. The beans for soups, stews, nachos, chilli and bean
salads. The tomatoes in absolute anything, lol. When I make fried eggs I
toss some in the pan for a few seconds after the eggs come out and add FGBP.
They go in soups, stews, sauces... tomato, onion, garlic, mushrooms make an
easy sauce for red meats and sausages. With dill for a fish sauce.

"Ozgirl" > wrote in message
...
> Evelyn wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Evelyn wrote:
>>>> I finally made that soup today from the remains of our Holiday Prime
>>>> Rib. It was absolutely out of this world, good.
>>>>
>>>> I put in the following; The leftover au-jus, (which was just pan
>>>> drippings and a can of beef broth) but I removed the fat from it
>>>> after it was cold, about 1/4 cup of barley, a can of Hunts natural
>>>> diced tomatoes, about 1/2 cup of Marsala wine, water, chopped
>>>> onion, chopped celery, carrot, potato, chopped parsnip, a clove of
>>>> garlic, 2 bay leaves, salt, pepper, cut up prime rib into 1/2 inch
>>>> cubes, and the leftover green beans with onions (also the remains
>>>> of that holiday meal). I also tossed in one Knorr beef bouillion
>>>> cube. I cooked the whole thing for about an hour and a half. It
>>>> turned out SOOOOO good!
>>>> I got about 4 quarts of soup to put away in the freezer, plus we had
>>>> enough for todays lunch.
>>>
>>> That sounds so good! I always use lentils or canned mixed beans
>>> instead of barley these days. I too also make use of canned tomatoes
>>> for recipes like this.
>>
>>
>> Canned tomatoes and canned beans are great fillers. You can't
>> really do much better by using any other option, and they are ready
>> to use.
>
> They are very versatile. The beans for soups, stews, nachos, chilli and
> bean salads. The tomatoes in absolute anything, lol. When I make fried
> eggs I toss some in the pan for a few seconds after the eggs come out and
> add FGBP. They go in soups, stews, sauces... tomato, onion, garlic,
> mushrooms make an easy sauce for red meats and sausages. With dill for a
> fish sauce.

I use a lot of both too.

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>> Evelyn wrote:
>>> "Ozgirl" > wrote in message
>>> ...
>>>> Evelyn wrote:
>>>>> I finally made that soup today from the remains of our Holiday
>>>>> Prime Rib. It was absolutely out of this world, good.
>>>>>
>>>>> I put in the following; The leftover au-jus, (which was just pan
>>>>> drippings and a can of beef broth) but I removed the fat from it
>>>>> after it was cold, about 1/4 cup of barley, a can of Hunts natural
>>>>> diced tomatoes, about 1/2 cup of Marsala wine, water, chopped
>>>>> onion, chopped celery, carrot, potato, chopped parsnip, a clove of
>>>>> garlic, 2 bay leaves, salt, pepper, cut up prime rib into 1/2 inch
>>>>> cubes, and the leftover green beans with onions (also the remains
>>>>> of that holiday meal). I also tossed in one Knorr beef
>>>>> bouillion cube. I cooked the whole thing for about an hour and
>>>>> a half. It turned out SOOOOO good!
>>>>> I got about 4 quarts of soup to put away in the freezer, plus we
>>>>> had enough for todays lunch.
>>>>
>>>> That sounds so good! I always use lentils or canned mixed beans
>>>> instead of barley these days. I too also make use of canned
>>>> tomatoes for recipes like this.
>>>
>>>
>>> Canned tomatoes and canned beans are great fillers. You can't
>>> really do much better by using any other option, and they are ready
>>> to use.
>>
>> They are very versatile. The beans for soups, stews, nachos, chilli
>> and bean salads. The tomatoes in absolute anything, lol. When I make
>> fried eggs I toss some in the pan for a few seconds after the eggs
>> come out and add FGBP. They go in soups, stews, sauces... tomato,
>> onion, garlic, mushrooms make an easy sauce for red meats and
>> sausages. With dill for a fish sauce.
>
> I use a lot of both too.

Bean salad is my absolute favourite though for bean use Drain and wash
the beans, drain some unsweetened crushed pineapple (to taste or bg effect),
add some chopped onions and Paul Newman's Classic Dressing and let sit in
the fridge for a few hours for the flavours to mix. Chopped shallots, celery
and green peppers go well with it too.

"Ozgirl" > wrote in message
...
>
> Bean salad is my absolute favourite though for bean use Drain and wash
> the beans, drain some unsweetened crushed pineapple (to taste or bg
> effect), add some chopped onions and Paul Newman's Classic Dressing and
> let sit in the fridge for a few hours for the flavours to mix. Chopped
> shallots, celery and green peppers go well with it too.

I love beans, but I can't stand bean salad. I think it's the dressing. As
a child I wouldn't eat any sort of prepared salad. As a teen I discovered
that I liked some coleslaw and as an adult would eat some potato salad. I
think the problem for me is the dressing. I wouldn't eat any sort of pasta
salad until I had some that my friend made. It used Wishbone dressing, the
Italian kind. I tried it with other dressings and just didn't like it. I
can no longer use Wishbone due to some sort of allergen (soy?) and I think
they changed it to include HFCS which I will not use. But I have since
found a couple of Italian dressings we can use and they are good in this
salad, or as close to it as we can get, given the allergens.

Over the summer I do make a corn and bean salad that I like but there is no
dressing. Just corn cut from the cob (raw), chopped onion, chopped tomato
and black or kidney beans.