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Vegetable Beef Barley Soup Recipe

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This recipe for Vegetable Beef Barley Soup, by , is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Harris

Category:
Category:

Ingredients:  
Ingredients:  
1 package of oxtails or one or more beef soup bones
1/3 c. barley
1 medium onion
2 stalks of celery
3 large or 4 medium carrots
other vegetables of your choice or leftovers
fresh basil or other seasonings of your choice

Directions:
Directions:
Fill a regular crockpot with water after placing oxtails or beef bones in it. Simmer overnight on low. You can start on high to get the temperature up if you have an older crockpot but then turn it down to low once it simmers.

After at least 8 hours of cooking,turn off crockpot and let cool. Take the meat out and separate the meat from the fat and bone. Save for later. Place the cooled broth in the refrigerator until you can separate the fat that will come to the top from the broth. Discard the fat. Strain broth through a fine strainer.

Place the strained broth back on the stove in a soup pot. Add 1/3 c. barley. Simmer while cutting up the vegetables. Chop onion, celery, and carrots and toss into pot. Then add any other chopped vegetables you want (i.e. leftover cooked green beans, corn, potatoes, all kinds of peppers, etc)

Add the cooked meat and simmer for about an hour or until vegetables are done. Season to taste but remember celery has natural sodium in it so it may be saltier the next day. Add any seasoning or herbs that are good with vegetables. Fresh basil is very good. Use pepper, thyme, Herbs de Provence, or any other seasoning you like.

Freezes well. Can add broth later if needed.

Number Of Servings:
Number Of Servings:
10 - 15 servings
Preparation Time:
Preparation Time:
45 - 60 minutes prep time

 

 

 

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