Mabon: Beef,Barley & Veggie Soup

Linda Rupp


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.


★★★★★ 1 vote

30 Min
3 Hr


  • 3 lb
    soup meat
  • 2 Tbsp
    fat - canola or evoo
  • 2 qt
  • 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


  1. 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.

Printable Recipe Card

About Mabon: Beef,Barley & Veggie Soup

Course/Dish: Beef Soups
Other Tag: Healthy
Hashtag: #mabon

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