Chocked Full of Vegetables Beef Barley Soup

Marsha Gardner


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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Stove Top


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
bay leaves


6 large
carrots, sliced
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

Brown shank and beef cubes in olive oil. Add garlic and onion cook until soft. Cover with water, add bay leaves.
Simmer for several hours until meat is fork tender. Remove bones and pick meat off and return to pot.
Add canned tomatoes. Next add carrots, celery, and rutabaga and simmer until rutabaga is almost done. Add potatoes, cabbage and barley.
Simmer another 40 minutes. Add the drained canned vegetables and seasonings. Heat until vegetables area all heated though. Check seasonings.
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