Mabon: Beef,Barley & Veggie Soup

Name: Mabon: Beef,Barley & Veggie Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Ingredients: 3 lb soup meat; 2 Tbsp fat - canola or evoo; 2 qt water; 1 1/2 Tbsp salt - use less if using sea salt; 1/4 Tbsp black pepper; 2 Tbsp parsley flakes; 1/2 c barley, uncooked; 1 c carrots - diced; 1/4 c onion - chopped; 1/2 c celery - chopped; 2 c canned tomatoes - drained; 1 c peas - frozen

By Linda Rupp
@herby

Hopefully by the Autumn Equinox arrives, the HOT temperatures will have cooled enough to make this soup. Serve with biscuits or a crusty bread & a cool salad.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

30 Min

Cook:

3 Hr

Ingredients

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3 lb

soup meat
2 Tbsp

fat - canola or evoo
2 qt

water
1 1/2 Tbsp

salt - use less if using sea salt
1/4 Tbsp

black pepper
2 Tbsp

parsley flakes
1/2 c

barley, uncooked
1 c

carrots - diced
1/4 c

onion - chopped
1/2 c

celery - chopped
2 c

canned tomatoes - drained
1 c

peas - frozen

How to Make Mabon: Beef,Barley & Veggie Soup

Step-by-Step

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.

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