grandma's vegetable beef and barley soup

Name: Grandma's Vegetable Beef and Barley Soup
Prep time: 25 min
Cook time: 3 h
Yield: 10
Cuisine: Canadian
Ingredients: 6 quart(s) water; 3 pound(s) beef shank - bone in; 4 cup(s) leeks chopped; 4 cup(s) celery, chopped; 5 small turnips/rutabegas - grated; 3 large parsnips - grated; 5 large carrots - grated; 3/4 cup(s) parsley - finely chopped; 1 cup(s) barley; 2 tablespoon(s) salt or to taste; 1/2 teaspoon(s) ground black pepper or to taste

72 Pinches 5 Photos

Brad Nichols

Pleasantville, NY

Updated on Nov 9, 2014

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!

Rate

prep time 25 Min

cook time 3 Hr

method Stove Top

yield 10-12 serving(s)

Ingredients

6 quarts water
3 pounds beef shank - bone in
4 cups leeks chopped
4 cups celery, chopped
5 small turnips/rutabegas - grated
3 large parsnips - grated
5 large carrots - grated
3/4 cup parsley - finely chopped
1 cup barley
2 tablespoons salt or to taste
1/2 teaspoon ground black pepper or to taste

How To Make grandma's vegetable beef and barley soup

Step 1

Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.

Step 2

Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
Step 3

Add next 6 ingredients and simmer for 1 hour
Step 4

Rinse barley and soak in warm water for 1 hour
Step 5

Add barley, salt and pepper and simmer for 1 hour
Step 6

Enjoy over rice, pasta, or with a crusty loaf of French bread!
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