Beef 'N' Barley Vegetable Soup
Submitted by quiltingcarrie
Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minSome soups come from cans. This one comes from bones, patience, and a big stockpot.
Meaty beef soup bones simmer for an hour to build a rich, beefy broth, then pearl barley goes in for another hour until it’s plump and tender. After skimming the fat, carrots, onion, celery, and tomatoes join the pot for 45 more minutes, and fresh peas finish things off in the final stretch.
Yes, it takes time. But most of that time is hands-off, just the occasional stir while your kitchen fills with the smell of honest, homemade soup.
This makes a big batch that tastes even better the second day.
Kitchen Tips
- Ask your butcher for soup bones with plenty of meat still on them. The meat is half the point.
- Skim the fat after cooling. A layer of fat on top is normal and easy to remove once it solidifies.
- Add the peas last so they stay bright green and slightly firm. Overcooked peas turn grey and mushy.
- Freeze leftovers in single-serving containers for quick lunches all week long.
Ingredients
Directions
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat.
Place meat, soup bone, water, seasonings and parsley in soup kettle.
Cover tightly and cook slowly 1 hour.
And barley and cook 1 hour longer. Cool and skim off excess fat.
Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes.
Add fresh peas and cook 15 minutes.
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