mabon: beef,barley & veggie soup
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.
prep time
30 Min
cook time
3 Hr
method
---
yield
4 serving(s)
Ingredients
- 3 pounds soup meat
- 2 tablespoons fat - canola or evoo
- 2 quarts water
- 1 1/2 tablespoons salt - use less if using sea salt
- 1/4 tablespoon black pepper
- 2 tablespoons parsley flakes
- 1/2 cup barley, uncooked
- 1 cup carrots - diced
- 1/4 cup onion - chopped
- 1/2 cup celery - chopped
- 2 cups canned tomatoes - drained
- 1 cup peas - frozen
How To Make mabon: beef,barley & veggie soup
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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