Below is a before picture of me: I hate it but I'm going to post it anyhow, I had my son take it. THIS is for you mandy :) You said you wanted to see more of me!
Here is Stefan's corrected medal! BELOW:
Makes 8-9 Quarts
Serving Size: 1.5 C
Servings 21+
Calories: 180
Fat: <3 grams
%Calories from fat: <14%
Cook time: Just over 1hr for "quick" or 3-6hrs for "good!"
Ingredients:
If you are in a hurry substitute 1½ C Quick Barley for the 1 cup regular barley and use the "Quick" cooking instructions below.
"Quick" cooking instructions: Fill a 10 quart soup kettle ½ full with water and start boiling the barley, carrots, and celery in the pot right away. This will give them a chance to cook while you are preparing the rest of the ingredients. Add remaining ingredients then fill with water to 9 quarts (about 1 inch from top.) Cook until vegetables are tender (about 1hr.) Add salt to taste.
"Good!" Cooking directions (recommended!): Fill a 10 quart soup pot ½ full with water. Add all remaining ingredients except barley. Cook for 2 hours stirring occasionally. Add barley. Cook another 1-2 hours stirring occasionally. Add salt to taste. (If you can, simmer 2-3 more hours.)
Notes: You can substitute Hunts tomato paste with garlic for the regular tomato paste and the garlic. It adds a hint of garlic. Either way garlic lovers will want to add more on their own to taste since the garlic flavor is not very pronounced in this recipe.
Due to the long cooking time for best taste (3+ hours) you may want to use red potatoes instead of brown. They have less starch and don't disintigrate or get as "mushy."
This recipe is higher in sodium than I'd like (about 24% of daily recommendation before adding salt to taste.) This is mostly from the boulion cubes. This still isn't bad at all for a meal, but I thought I'd mention it for those who need to watch their sodium intake. Any tips to reduce the salt without hurting the flavor would be appreciated.
You could freeze leftovers but we found that everyone loves it so much it never lasts long enough to need it. It should last you a good week if refrigerated. Half all amounts but leave the cooking times alone if you want a smaller batch.
Tips for cooling your soup: We make it more during the winter because of the giant ice-box right outside of the door. If you make your soup in a more moderate climate/season you should consider cooling such a large quantity (over 2 gallons) in an icewater bath in the sink stirring regularly. Also it's a good idea to leave a metal ladel in the soup while cooling to help heat closer to the center radiate out. You might want to look at the "Cool it Properly" heading at http://www.ag.ndsu.edu/pubs/yf/foods/he492-3.htm for more tips.