Chocked Full of Vegetables Beef Barley Soup

Marsha Gardner

By
@mrdick1950

My family will eat soup several times a week in the cooler weather. I make this in 16 quart batches at a time. I often take a quart or two to shut-ins when I make it.

One of my first boyfriends taught me to make this soup. I had never used either marjoram or rosemary before then. Wow what a great flavor they add to this soup.

Great with corn bread or corn muffins. A meal in a bowl.


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Comments:

Method:

Stove Top

Ingredients

3-4
beef shanks
1-2 lb
beef stew meat, cut into small cubes
4 Tbsp
olive oil, extra virgin
4-6 clove
garlic, sliced
3 medium
onions, diced
water to cover above
2
bay leaves

VEGETABLES

6 large
carrots, sliced
6
celery ribs, sliced
1 medium
rutabaga, peeled and cubed
2 qt
tomatoes, i prefer home canned
6 large
potatoes, peeled and cubed
1 medium
cabbage head, sliced
1-2 c
pearl barley, uncooked
2 can(s)
whole kernel corn, drained
2 can(s)
sliced green beans, drained
2 can(s)
green peas, drained
kosher salt and pepper to taster
1 Tbsp
marjoram, dried
1 Tbsp
rosemary, dried
2 Tbsp
parsley flakes

Directions Step-By-Step

1
Brown shank and beef cubes in olive oil. Add garlic and onion cook until soft. Cover with water, add bay leaves.
2
Simmer for several hours until meat is fork tender. Remove bones and pick meat off and return to pot.
3
Add canned tomatoes. Next add carrots, celery, and rutabaga and simmer until rutabaga is almost done. Add potatoes, cabbage and barley.
4
Simmer another 40 minutes. Add the drained canned vegetables and seasonings. Heat until vegetables area all heated though. Check seasonings.
5
When the kids were little I would sometimes add a cup or two of alphabet pasta. If you do you made need to add additional water or beef broth to thin out soup.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy