Chocked Full of Vegetables Beef Barley Soup

Name: Chocked Full of Vegetables Beef Barley Soup
Cuisine: American
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; VEGETABLES; 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

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 vote5

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
VEGETABLES
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
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How to Make Chocked Full of Vegetables Beef Barley Soup

Step-by-Step

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.