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)

77 Pinches 2 Photos

Marsha Gardner

Florala, AL

Updated on Sep 5, 2012

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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Ingredients

3-4 - beef shanks
1-2 pound beef stew meat, cut into small cubes
4 tablespoons olive oil, extra virgin
4-6 cloves 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 quarts tomatoes, i prefer home canned
6 large potatoes, peeled and cubed
1 medium cabbage head, sliced
1-2 cup pearl barley, uncooked
2 cans whole kernel corn, drained
2 cans sliced green beans, drained
2 cans green peas, drained
- kosher salt and pepper to taster
1 tablespoon marjoram, dried
1 tablespoon rosemary, dried
2 tablespoons parsley flakes

How To Make chocked full of vegetables beef barley soup

Step 1

Brown shank and beef cubes in olive oil. Add garlic and onion cook until soft. Cover with water, add bay leaves.

Step 2

Simmer for several hours until meat is fork tender. Remove bones and pick meat off and return to pot.
Step 3

Add canned tomatoes. Next add carrots, celery, and rutabaga and simmer until rutabaga is almost done. Add potatoes, cabbage and barley.
Step 4

Simmer another 40 minutes. Add the drained canned vegetables and seasonings. Heat until vegetables area all heated though. Check seasonings.
Step 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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