chocked full of vegetables beef barley soup

Name: Chocked Full of Vegetables Beef Barley Soup
Cuisine: American
Ingredients: 3-4 - beef shanks; 1-2 pound(s) beef stew meat, cut into small cubes; 4 tablespoon(s) olive oil, extra virgin; 4-6 clove(s) 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 quart(s) tomatoes, i prefer home canned; 6 large potatoes, peeled and cubed; 1 medium cabbage head, sliced; 1-2 cup(s) 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 tablespoon(s) marjoram, dried; 1 tablespoon(s) rosemary, dried; 2 tablespoon(s) parsley flakes

(1 rating)

review

Recipe by

Marsha Gardner

@mrdick1950

Florala, AL

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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(1 rating)

method Stove Top

Ingredients For chocked full of vegetables beef barley soup

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 md

onions, diced
water to cover above
2

bay leaves
VEGETABLES
6 lg

carrots, sliced
6

celery ribs, sliced
1 md

rutabaga, peeled and cubed
2 qt

tomatoes, i prefer home canned
6 lg

potatoes, peeled and cubed
1 md

cabbage head, sliced
1-2 c

pearl barley, uncooked
2 can

whole kernel corn, drained
2 can

sliced green beans, drained
2 can

green peas, drained
kosher salt and pepper to taster
1 Tbsp

marjoram, dried
1 Tbsp

rosemary, dried
2 Tbsp

parsley flakes

How To Make chocked full of vegetables beef barley soup

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.
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chocked full of vegetables beef barley soup

Ingredients For chocked full of vegetables beef barley soup

How To Make chocked full of vegetables beef barley soup

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