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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Beef Barley Soup Recipe

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This recipe for Vegetable Beef Barley Soup is from FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs Stew beef (cut into bite-size pieces)
2-3 Soup Bones
2½lbs Yukon potatoes (no need to peel, cut into bite-size pieces)
4 Onions-Medium (peeled and chopped)
4 Parsnips (peeled and cut into bite-size pieces)
4 Turnips (peeled and cut into bite-size pieces)
6 Carrots (peeled and cut into bite-size pieces)
2 28 oz cans crushed tomatoes
½ c Barley
Salt and pepper to taste
Directions:
Directions:
Generously spray soup pot with generously with Pam. Cover meat and bones with water (about halfway up the pot). Add all vegetables (make sure equal size cuts), tomatoes, and barley (if quick cook barley add last). Salt and pepper to taste. Bring to a boil, lower heat and simmer at least 2 hrs
Number Of Servings:
Number Of Servings:
The Masses
Personal Notes:
Personal Notes:
This was my mother’s, Florence Raudenbush, recipe.
FYI this soup can be frozen. A food processor can be used to prepare vegetables, I use the slicer blade.

 

 

 

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