Grandma's Vegetable Beef and Barley Soup

Brad Nichols


This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in flavor, and part of the regular winter rotation at our house. I hope you enjoy it as much as we do!

☆☆☆☆☆ 0 votes
25 Min
3 Hr
Stove Top


6 qt
3 lb
beef shank - bone in
4 c
leeks chopped
4 c
celery, chopped
5 small
turnips/rutabegas - grated
3 large
parsnips - grated
5 large
carrots - grated
3/4 c
parsley - finely chopped
1 c
2 Tbsp
salt or to taste
1/2 tsp
ground black pepper or to taste


1Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
2Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
3Add next 6 ingredients and simmer for 1 hour
4Rinse barley and soak in warm water for 1 hour
5Add barley, salt and pepper and simmer for 1 hour
6Enjoy over rice, pasta, or with a crusty loaf of French bread!

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: Canadian
Dietary Needs: Diabetic, Dairy Free
Other Tags: For Kids, Healthy, Heirloom