Chocked Full of Vegetables Beef Barley Soup

By Marsha Gardner
@mrdick1950

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.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Method:

Stove Top

Ingredients

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 medium: onions, diced
: water to cover above
2: bay leaves
6 large: carrots, sliced
6: celery ribs, sliced
1 medium: rutabaga, peeled and cubed
2 qt: tomatoes, i prefer home canned
6 large: potatoes, peeled and cubed
1 medium: cabbage head, sliced
1-2 c: 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 Tbsp: marjoram, dried
1 Tbsp: rosemary, dried
2 Tbsp: parsley flakes

How to Make Chocked Full of Vegetables Beef Barley Soup

Step-by-Step

1Brown shank and beef cubes in olive oil. Add garlic and onion cook until soft. Cover with water, add bay leaves.
2Simmer for several hours until meat is fork tender. Remove bones and pick meat off and return to pot.
3Add canned tomatoes. Next add carrots, celery, and rutabaga and simmer until rutabaga is almost done. Add potatoes, cabbage and barley.
4Simmer another 40 minutes. Add the drained canned vegetables and seasonings. Heat until vegetables area all heated though. Check seasonings.
5When 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.