50+ Lifestyles

Super Bowl Soup with Barley, Beans and Beer

• 2 1/2 cups water
• 1 TB. butter
• 8 oz. barley
• 2 Lbs. lean ground beef
• 1/2 cup chopped onion
• 2 (19 oz.) cans red kidney beans (drained)
• 3 (14 oz.) cans peeled tomatoes
• 1 (12 oz.) can beer
• Salt & Pepper to taste
• 1 tsp. garlic powder, or to taste

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Bring the water to a boil in a saucepan over high heat. Stir in butter and barley.

Reduce the heat to low. Cook, uncovered for 35-40 minutes or until the

barley is tender.

Brown the ground beef and onion in a large skillet until the ground beef is crumbly; drain well. Transfer to a 10 quart stockpot.

Add barley, beans, undrained tomatoes, beer, salt, pepper, garlic powder and chili powder. mix well.

Cook over medium-low heat for 10 minutes or until the beer evaporates.

Yield: 8 servings

Ground Beef Soup

• 2 TBS. butter
• 1 cup chopped onion
• 1 clove of garlic, minced
• 2 1/2 Lbs. ground beef
• 3 (10 oz.) cans beef stock
• 1 (10 oz.) can tomatoes with green chiles
• 1 (8 oz.) can tomato sauce
• 1 cup chopped unpeeled potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 (16 oz.) can Frendh-style green beans
• 1 cup dry red wine
• 1 TB. chopped parsley
• 1/2 tsp. dried basil
• Salt and pepper to taste

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Heat the butter in a large saucepan over medium-high heat. Add the onion and garlic. Saute until the onion is translucent.

Brown the ground beef in a large skillet, stirring until crumbly; drain well. Add to the onion mixture.

Add the beef stock, tomatoes with green chiles, tomato sauce, potatoes, carrots, celery, green beans, wine, parsley, basil, salt and pepper; mix well.

Cook over medium-high heat for 15 minutes or until vegetables are tender.

Serve with warm bread.

Yield: 8 servings

Turkey Platter Appetizers

Use your imagination and these pictures as a guide.

Create your own masterpiece. It is fun!!!

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[Ella can be contacted at ellaweeza@yahoo.com or Ella at 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]