Mabon: Beef,Barley & Veggie Soup
By
Linda Rupp
@herby
1
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.
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
How to Make Mabon: Beef,Barley & Veggie Soup
- 1Brown 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.
