Beef Barley Soup

This Beef Barley Soup recipe is a great gift to make and take to someone.  It’s great anytime, but, it’s especially thoughtful if you take it to someone so they don’t have to worry about making lunch or dinner.  Soup has always been a staple in our house growing up.  Even now, my family enjoys a good pot of soup on a cold, rainy or winter day. . .doesn’t everybody??!

Beef Barley Soup

I have so many great memories watching my Grandma cook and bake.  Of course in my mind, I was helping her, but I still learned a lot in the process.  I would watch her add the salt from her large salt shaker and think to myself “that was a lot of salt she added”.  When I would ask her about it, she would tell me “you have to add salt so that all the flavors combine”.  Her soups always came out perfect, so I knew she knew what she was doing!

Now, this soup recipe was adapted from my Grandma’s Vegetable Soup recipe, which she always added Lamb to.  But I substituted the Front Lamb Leg (Shank) for the Beef.  When I asked my Grandma for her “Vegetable Soup” Recipe, she would tell me I needed a handful of this or that, and to “just fill the pot the rest of the way up with water”!  I said to her “Grandma, I need exact measurements”! So she told me the next time she was making her Vegetable Soup, she would let me know and I could come down, and that’s just what I did.  She would cut up the celery and I’d say, “ok, before you add that to the pot, I need to see how much that is!”  She was very patient with me as I did that with all the ingredients!  The only difference in our soup recipes is that I add beef broth to my soup and my Grandma never had to.  My kids DO NOT like tomatoes in this soup, so I eliminated them.  As you can see I put tomatoes are optional, for that reason!  My Grandma isn’t with us anymore, but I’m so glad I had the opportunity to be able to get some recipes from her before she passed away.  One of the biggest complements I received was after I tried my hand in making this soup.  I gave my Grandma and Grandpap some of it to try, and my Grandpap said to me “where did you learn how to make soup?!”

I hope you enjoy this soup as much as I do!

Although, it could be because it reminds me of watching (& helping!) my Grandma make it!

Nah, it’s just that good!

Thanks Grandma!

Beef Barley Soup

Ingredients

  • 3 Tablespoons oil
  • 1 lb Stew Meat
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (14.5oz) cans Beef Broth
  • 10 cups of Cold Water
  • Soup Bone
  • 2 cups Celery, sliced (include the top leaves of celery)
  • 2 cups Carrots, sliced
  • 2 cups Onion, chopped
  • 2 Tablespoons Fresh Parsley
  • 1 cup Barley*
  • 1 (10oz) bag Frozen Mixed Vegetables
  • 1 (14.5oz) can Diced Tomatoes (optional)
  • Cut stew meat into bite size pieces, set aside. Put oil in a soup pot and heat up. Meanwhile, in a small bowl add flour, salt & pepper. Drop meat in the flour mixture; shake off excess flour and drop into hot oil; fry until brown; drain grease. Add broth, water, soup bone, celery, carrots, onions, parsley, and tomatoes. Heat to a hardy boil, add barley; then simmer for 45 minutes to 1 hour. With 15 minutes left, add in frozen mixed vegetables.
  • *If you have instant Barley, add it with the frozen mixed vegetables instead after the hardy boil.

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