Chocked Full of Vegetables Beef Barley Soup
By
Marsha Gardner
@mrdick1950
1
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.
Ingredients
-
3-4beef shanks
-
1-2 lbbeef stew meat, cut into small cubes
-
4 Tbspolive oil, extra virgin
-
4-6 clovegarlic, sliced
-
3 mediumonions, diced
-
·water to cover above
-
2bay leaves
-
VEGETABLES
-
6 largecarrots, sliced
-
6celery ribs, sliced
-
1 mediumrutabaga, peeled and cubed
-
2 qttomatoes, i prefer home canned
-
6 largepotatoes, peeled and cubed
-
1 mediumcabbage head, sliced
-
1-2 cpearl 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 Tbspmarjoram, dried
-
1 Tbsprosemary, dried
-
2 Tbspparsley flakes
How to Make Chocked Full of Vegetables Beef Barley Soup
- 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.