Assertive ginger, fish sauce, five-spice powder, and ramen noodles produce a flavor-packed one-dish meal in about 15 minutes.
Most beef barley soups from the slow cooker are thin, bland, and vegetal. We set out to create a soup in which the star ingredients-beef and barley-shine through.
Tender meatballs, pasta, and greens are a great match-but we wanted to streamline this recipe to avoid most of the usual kitchen work.
Homemade beef stock is a guaranteed method for producing great beef and vegetable soup, but most of us buy a can and then try to doctor it up. Many of these quick fixes are ultimately unsatisfying. But the right cut of meat turns canned broth into a satisfying bowl of soup.
Here's how to transform leftovers into a very different dish. Leftover gravy from pot roast creates an intensely flavored broth for this soup.