HEARTY HAMBURGER BARLEY VEGETABLE SOUP WITH BUTTERY GARLIC & HERB BISCUITS

My family loves this hamburger barley vegetable soup and, since it's so easy to make, we have it quite often. I often have a freshly made loaf of bread to go with it, but this time, I decided to make biscuits. These aren't just any biscuits. They're a combination of a popular biscuit recipe available on the Internet (Butter Swim Biscuits) and the copycat recipe for Red Lobster Cheddar Bay Biscuits. They're light and flaky and so easy to make. So delicious, too! This is a winning combination and I hope you will decide to try both recipes. I'll start with the biscuit recipe so the soup can cook while the biscuits bake.

9X9-inch glass baking dish

large bowl

mixing spoon

hot pads

pancake turner (to cut dough)

measuring spoons

measuring cups

1 stick butter

1 1/2 teaspoons garlic powder

2 teaspoons dried parsley flakes

2 1/2 cups all purpose flour

4 teaspoons baking powder

4 teaspoons sugar

1 1/2 teaspoons salt

2 cups shredded sharp cheddar cheese

2 cups buttermilk (room temperature)

Heat oven to 425 degrees F.

Put butter, garlic powder and parsley flakes in the baking dish.

Place in the hot oven for 1 to 2 minutes to melt the butter.

Remove from oven and stir gently to combine the ingredients. Set aside while you make the dough.

Combine the flour, baking powder, sugar, salt, and cheese in a large bowl. Mix well to combine. Add the buttermilk and stir until a soft dough forms.

Spoon dough into the baking dish with the melted butter and herbs.

Spread the dough evenly in the pan until it touches the side of dish. (Please note: make sure the baking pan you're using isn't too small or shallow so the butter doesn't drip out while baking. You might want to place the baking pan on a foil covered rimmed baking sheet to be safe.)

Cut unbaked dough into 9 even squares. The dough should be "swimming" in butter.

Bake 20-25 minutes or until the biscuits feel spongy when lightly pressed on top and all are golden brown.

Cool slightly before serving.

Please note: you do not have to serve with butter because all the melted butter has been absorbed into the biscuits while baking!

Covered Dutch Oven (5 to 6 quart)

Large Mixing Spoon

Cutting Board

Large Sharp Knife

Small Sharp Knife

Can Opener (not shown)

2 tablespoons vegetable oil

1 1/4 pounds ground beef (90/10)

1 small onion, chopped

1 small green bell pepper, chopped

1 envelope beef flavoring (from a 2.82 ounce box)

1 14.5 ounce can beef broth

1 24 ounce jar marinara sauce

1 14.5 ounce can diced tomatoes, undrained

1/4 head cabbage, chopped

1 16-ounce bag frozen mixed vegetables, thawed

5 large pieces bay leaf

1 cup water

3/4 cup Quick cooking barley

Place your Dutch oven over medium high heat. Add oil and ground beef.

Cook and stir, breaking up large chunks of meat as you go, until meat loses it's pink color. Drain, if needed.

Add the green pepper and onion. Cook an additional 5 minutes.

Add the beef flavoring and mix well.

Add the beef broth......

Add the marinara sauce and mix well to combine ingredients....

Add the diced tomatoes and mix well....

Stir in the cabbage and add the bay leaves.

Bring to a simmer. Add the quick cooking barley, stir and return to a simmer. Cover and cook for 15-20 minutes until the barley is tender.

Add the thawed vegetables and cook another 5 minutes or until heated through. Remove bay leaves.

Now your soup and your biscuits are ready to serve.

I hope you'll try my recipes and that you enjoy this hearty meal!