Recipe by Rljacdcjecl
Simmers all day and is mouth watering by dinnertime. Be sure that you use some sort of bone-in stew meat so that the marrow has a chance to flavor the broth. You can also substitute alphabet noodles or rice for the barley, but add them in the last fifteen minutes instead of where the barley is added. My kids -love- this soup.
Top Review by p.burgard
My kids grew up on this soup. It is a family favorite. The only difference is, I don't add sugar. In fact, I add about two tablespoons of tomato katsup because my family likes the little bit of "zip" it adds. YUMMY!! P.S. Both my sons like to cook, and my youngest loves this soup so much, he asked for the recipe and makes it quite often. (He could eat the whole pot himself) He has made it for his extended family (he is now married), and THEY have commented to me aboout how good it is. We also serve it with cooked noodles.
- 12 cups water
- 2 1⁄2-3 lbs stew meat, shank bones, knuckle bones, short ribs
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 3 tablespoons onion powder
- 3 (28 ounce) cans crushed tomatoes
- 1 cup barley
- 2 (16 ounce) bags frozen mixed vegetables
- 1 (14 ounce) can corn
- 1 tablespoon sugar
Directions See How It's Made
- Put 12 cups of water into large stock pot. Add meat, bay leaves, salt, pepper, and onion powder.
- Simmer covered for 2 hours.
- Add tomatoes and simmer for another hour.
- Remove meat, take out bones, and cut up.
- Add barley and frozen vegetables. Simmer for another 45 minutes.
- Return meat to pot and add corn. Simmer another 30 minutes.
- Add sugar and check seasonings. Adjust salt and pepper if necessary.