Recipe: Barley Vegetable Stew

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Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Barley Vegetable Stew

1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)

12-16 oz. Guinness (or stout of your choice)

1 (10.5 oz.) can cream of mushroom soup

4 carrots, cut into 1-inch pieces

3 potatoes, cut into 1-inch pieces

3 ribs celery, chopped

1 onion, finely chopped

6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

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Veggistrone Soup

10 cups water

1 package Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix

1 Tbsp olive oil

3 large carrots, peeled and chopped

3 celery ribs, chopped

1 (28 oz) can chopped tomatoes

3 cups assorted chopped veggies (cabbage, green beans, cauliflower)

1 package fresh or frozen spinach (optional)

Parmesan cheese, grated (optional)

In a stockpot, combine water with beans and spice mixture from Minestrone soup mix, reserving pasta for later. Simmer on the stove for 2 hours or in the crockpot on low for 4 to 6 hours.

Sauté carrots and celery in olive oil until just tender. Add to soup along with the chopped tomatoes and assorted veggies (except for spinach). Simmer for 30 minutes to an hour, until all vegies are tender. Add pasta and cook additional 10 minutes, or until pasta is cooked to desired doneness. Add spinach just before serving, if desired. Top with grated parmesan cheese, if desired.

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Turkey & Kale Minestrone

10 cups water

1 package of Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix

1 lb ground turkey

3 large carrots peeled and chopped.

3 celery stalks, chopped.

1 (28 oz) can chopped tomatoes

2 to 3 cups kale deveined and chopped.

In a stockpot, combine water with beans and spice mixture from Farmhouse Minestrone Soup mix, reserving pasta for later. Simmer for 1 ½ to 2 hours.

In a skillet, cook the ground turkey until lightly browned. Add celery and carrots to the skillet and cook until slightly tender.

Add the turkey and veggies to the soup, add chopped tomatoes. Cook for an additional 30 minutes. Add in the pasta and kale and cook until the pasta is done, and the flavors come together.

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Cheeseburger Soup

1 lb. lean ground beef

1 Tbsp butter

1 cup carrots, shredded.

2 celery stalks, chopped.

1 small onion, chopped.

1 package Halladay’s Potato Cheddar Chive Soup mix

1 cup cheddar cheese, grated.

3 cups water

1 cup milk or half and half

Lightly brown ground beef in a skillet over medium heat then drain excess fat. Add butter, carrots, celery and onion; sauté until vegetables are tender.

Meanwhile in a separate pot, prepare soup according package directions. When soup is done and thickened, fold in the ground beef and vegetable mixture and heat to desired serving temperature.