Mabon: Beef,Barley & Veggie Soup

Linda Rupp


Hopefully by the Autumn Equinox arrives, the HOT temperatures will have cooled enough to make this soup. Serve with biscuits or a crusty bread & a cool salad.

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30 Min


3 Hr


3 lb
soup meat
2 Tbsp
fat - canola or evoo
2 qt
1 1/2 Tbsp
salt - use less if using sea salt
1/4 Tbsp
black pepper
2 Tbsp
parsley flakes
1/2 c
barley, uncooked
1 c
carrots - diced
1/4 c
onion - chopped
1/2 c
celery - chopped
2 c
canned tomatoes - drained
1 c
peas - frozen

Directions Step-By-Step

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Healthy
Hashtag: #mabon