There are three soups that I really remember well. The first is a very easy soup to make that doesn't need a recipe. He made cream of tomato soup ( using milk and not water) from the condensed cans, but then adding cooked elbow macaroni. The end result was Tomato Macaroni Soup. Then he made something called Chuckwagon Soup and I believe that was a beef based soup but was a combination of whatever he had as left overs. My all time favorite soup and the focus of this blog post was Beef Barley Soup. Now as I said, there are no written recipes from Dad so I had to find my own. So I went to one of my favorite chefs Ina Garten for her version of Beef Barley Soup complete with Oxtails.
DirectionsHeat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails