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Grandma Isabel Free’s Vegetable Beef Soup
Course: Soup
Ingredients
  • 2-3 lbs. lean beef cut into cubes
  • 3 quarts cold water
Beef Stock
  • 3 sprigs parsley
  • 1/4 tsp. thyme
  • 1 small bay leaf
  • 1/2 cup carrots diced in large chunks
  • 1/2 cup onion chopped in large chunks
  • 1/2 cup celery chopped in large chunks
  • 5 cloves
  • 1 Tbsp. salt
For soup:
  • 6-8 carrots chopped
  • 5-6 potatoes chopped
  • corn frozen sweet white / or shoepeg
  • 1/2 cup pearl barley
Instructions

  1. Bring beef and water to a boil. Remove scum and throw away as it comes. Soon it stops. Then add the spices and large chunks of vegetables. Simmer for 3-4 hours until meat is tender. Strain and let cool. Then skim off fat. Use broth for soup.

Heat broth and add chopped carrots, potatoes, corn, string beans (if desired) and pearled barley (about 1/2 cup). I usually boil barley in 1 1/2 cups of water for 50 min. before adding to the soup.