Life In The Valley Of The Sun: It's fall... damnit.

This weather is freakin' killing me. I am so unbelievably sick of the heat. It's still in the 90's in November. So in an effort to make it feel more like fall, I went out and bought all the ingredients for some of my favorite fall soups and chili. I also will be making cornbread and some yummy & good for you muffins.

I made the split pea, beef & barley soup last night. Today, or within the next few days (only so much room in my freezer! lol) I'll start on the turkey sausage & zucchini soup and "poor man's chili". Oh, the muffins too. Yay!

For anyone interested... the recipe is from Sunset Magazine (Jan '07)

Split Pea, Beef & Barley Soup

This soup combines the best qualities of two classic soups: the heartiness of split pea and the rich, nutty flavor of beef and barley.

PREP AND COOK TIME 2 hours, 45 minutes
MAKES About 8 qts.

2 tbsp. olive oil
2 lbs. beef chuck, trimmed of excess fat and cut
into 1 1/2-in. pieces
5 tsp. coarse kosher salt
1 tbsp. freshly ground black pepper
4 large onions, chopped
1 leek, finely chopped
2 parsnips, peeled and chopped
5 stalks celery, chopped
2 cups green split peas (one 16-oz. package)
3/4 cup dried baby lima beans
3/4 cup pearl barley
5 carrots, peeled and cut diagonally into 1-in.
pieces *(I prefer to cut them into smaller pieces)

1. Heat oil in a 9- to 10-qt. pot over medium-high heat. Season beef with 1 1/2 tsp. salt and 1 tsp. pepper, then brown on all sides in two batches. Set aside.
2. Add onions, leek, parsnips, celery, and remaining 3 1/2 tsp. salt and 2 tsp. pepper. Cook, stirring often, until onions soften, about 5 minutes. Return beef to pot and add split peas, lima beans, and 4 qts. water. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, 1 hour, stirring occasionally.
3. Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.

Nutritional Info:
PER CUP 155 CAL., 19% (30 CAL.) FROM FAT; 11 G PROTEIN; 3.3 G FAT (0.9 G SAT.); 21 G CARBO (3.8 G FIBER); 401 MG SODIUM; 18 MG CHOL.

I love this soup and it's really good for you!! This recipe makes a HUGE amount of soup (about 8qts) so be prepared to freeze some in addition to the containers you'll have in your fridge after you make it. You'll need a big 8 qt pot to cook it in.

I forgot to take a pic when it was finished simmering... it simmers for an hour and then you add barley and carrots before it's done.

Craig & I had 2 big bowls last night and we still have all of this left over. Each of these containers in the freezer holds 6 cups +/-.

And we have this container (also 6 cups) in the fridge!
We should have a party, huh? We have enough soup to feed about 15 or 16 people. lol I have to say though... what a great way to stretch a dollar!

McKenna is quickly exploring more and more areas of the house lately. Today she managed to get herself stuck under a chair. lol I knew it wasn't going to end well.