Beef and Barley Soup

Submitted by Stella Mae

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

 

• Ready In: 3hrs 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 lbs beef stew meat
• 1 soup bone
• 1 1⁄2 - 2 teaspoons salt
• 2 bay leaves
• 4 medium carrots, pared and sliced
• 1⁄3 - 1⁄2 cup barley
• 1 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1 (15 ounce) can Italian-style tomatoes
• 1 tablespoon Worcestershire sauce
• 1 beef bouillon cube
• 1 pinch parsley

directions

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.

Reviews

[Chili Dan]

Been making this for years. Thanks for sharing. I add My homemade Italian stewed tomatoes to it and the flavors are incredible. I make this 2 to 3 times a year.

 

[Lise S.]

I have made this soup twice now and it has been well enjoyed. There are a couple of errors in the directions and listing of ingredients but with soup it is easy to just add what you like or think might be good. I might try adding the tomatoes earlier than the last 1//2 hour of cooking to break them down more. The soup comes out thick and perhaps allowing for the juices of the tomatoes to add to the liquidity might be a benefit.

 

[Outta Here]

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.