Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This hearty soup is a favorite recipe from Mrs Hubert Humphrey, wife of the former Vice President.

Ingredients Nutrition


  1. Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
  2. Add salt, pepper and bay leaves.
  3. Bring rapidly to boiling.
  4. Reduce heat.
  5. Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
  6. Remove and discard bone and bay leaves.
  7. Cut meat into bite-size pieces and return to soup.
  8. Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
  9. Cover and simmer 30 minutes.
Most Helpful

5 5

This soup is delicious. Reminds me of one my grandmother made. The only thing I changed was adding some chopped mushrooms for some of the meat (I didn't have quite enough on hand). I had the privilage of meeting Muriel Humphrey back in the late 60's and this soup is as downhome as she was. Thanks for posting this keeper.