I’ve been trying for months (years) to simplify cooking meals so I don’t dread it every day. I’m pleased to say I feel like I’ve made significant progress in that direction.

First, by oven browning large amounts of ground beef, or stew meat, etc. to freeze for the basis of a meal.

Secondly, be deciding at the beginning of the week what I will serve every day. It’s flexible but the worst part of meal preparations is deciding what to make.

One thing one my list of possible meals is soup. Often served with cornmeal muffins, biscuits or fresh whole wheat bread. (Fresh bread. Yum.)

At this site:http://www.simplysoups.com I found the following soup recipe.

Vegetable Barley Soup

Ingredients –

3 cups Cold Water
1 (14-1/2 ounces) can Diced Tomatoes
1 (10 ounces) package Frozen Mixed Vegetables
1 medium Zucchini, quartered lengthwise and sliced
2 stalks Celery, chopped
2 medium Carrots, chopped
1 medium Onion, chopped
4 ounces Tomato Sauce
1/3 cup Regular Barley
2 Vegetable Bouillon Cubes or 4 teaspoons Instant Chicken Bouillon Granules
1/2 teaspoon Dried Basil, crushed
1/4 teaspoon Dried Oregano, crushed
dash Crushed Red Pepper

Preparation:

1. Add cold water, diced tomatoes, frozen mixed vegetables, sliced zucchini, chopped celery, chopped carrots, chopped onion, tomato sauce, barley, bouillon, dried basil, dried oregano, and crushed red pepper to slow cooker.

2. Cover and cook on LOW for 10 hours.

Of course I had to make a number of adjustments. No frozen mixed vegetables so I used beans and peas. No zucchini on hand so I used broccoli chopped fine. I added chopped green pepper and a can of mixed beans (kidney, romano, black-eyed peas). I have an event to attend this afternoon so will come home to a pot of simmering soup. If I have unexpected company I will cook rice and serve the soup over rice with a garnish of grated cheese and chopped green onions.

I’ve actually discovered meal time isn’t the ordeal it used to be as long as I know what I’m going to make.