English Beef Soup (Beef & Split Pea)

Submitted by jessymroberts

"From THE MOUNT VERNON COOKBOOK, pg. 29. Storing overnight in the refrigerator improves flavor."

 

• Ready In: 2hrs 40mins
• Ingredients: 10
• Yields: 1 Pot of Soup
• Serves: 5-6

ingredients

• 1 lb beef, top round
• 6 cups water, cold
• 2 teaspoons salt
• 1⁄4 cup barley, fine
• 1⁄4 cup split peas
• 8 peppercorns
• 2 medium onions, chopped
• 1⁄2 cup carrot, chopped
• 1⁄2 cup celery, chopped
• 2 tablespoons parsley, chopped

directions

1. Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot.
2. Bring to a boil slowly, skim thorougly and add barley, split peas and peppercorns.
3. Cover and simmer gently for 1 1/2 hours.
4. Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently.
5. To serve, sprinkle with chopped parsley.

Reviews

[Debbie R.]

Fantastic soup! It doesn't look like much, but it is very savory and delicious even on the first night. I used only one onion and one tsp salt....and I didn't even have any carrots.