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Beef and Barley Vegetable Soup

Source of Recipe


Maggie's Kitchen






List of Ingredients



• BASE STOCK
  
• 2 1/2-3 lb beef chuck roast
  
• Soup bones*
  
• 1 large onion, diced
  
• 2 large carrots, thickly sliced
  
• 2 pieces celery, chopped**
  
• 2 bay leaves, broken into half
  
• 6-8 whole peppercorns
  
• 5 whole cloves
  
• 3/4 tsp leaf thyme, crushed
  
• 2-3 tsp salt
  
• 6 cups water
  
• REMAINING INGREDIENTS
  
• 3 large potatoes diced
  
• 2 large carrots, diced
  
• 1 large onion, chopped, & 2 large ribs celery, peeled & diced
  
• 1 can whole kernel corn, drained
  
• 1 can green beans, drained
  
• 1 can peas drained (or 10 oz frozen peas)
  
• 1 can hominy drained (optional)
  
• 3 small turnips, dices
  
• 1/2 cup quick cooking pearl barley
  
• 1 small head of cabbagre, chopped
  
• 1 large can mild picante V-8 juice & 1 #2 can crushed tomatoes with their juice
  
• Salt and pepper to taste
  






Instructions



1. BASE BROTH Cut beef chuck into 3 or 4 large pieces. Put rack into the bottom of a 6 quart (or larger) pressure sauce pan. Add broth ingredients including soup bones. Add 6 cups of water. Bring saucepan up to pressure. Use 15 lbs of pressure if your saucepan has more than one pressure choice. Once pan is up to pressure, cook for 25 minutes. Let pressure drop according to manufacturer's directions.
   
   
2. Remove bones and meat to cool. Strain stock.*** Remove fat from meat and cut into bite-sized pieces.
   
   
3. REMAINING SOUP In a 8 quart or larger stockpot, heat basic stock and meat. Add diced potatoes, sliced carrots and diced onions and barley. Cook, stirring occasionally until potatoes and carrots are almost tender. Add remaining ingredients, except cabbage, and extra water to make the consistency you like. Adjust seasonings. Cook, stirring occasionally for approx. 30 minutes. Add chopped cabbage and cook until cabbage is tender. Stir occasionally.
   
   
4. * When chossing soup bones, select bones that have some bone marrow showing. Pin bones make excellent soupbones.
   
   
5. ** Include some leaves with the chopped celery. Celery leaves provide better flavor.
   
   
6. *** At this point you may choose to refrigerate stock, covered, overnight. By doing this you can lift the layer of fat from the top of the broth making it a much more healthy soup.
   
   






Final Comments


Since this makes a large amount of soup portions may be frozen; however, the quality of the potatoes will suffer somewhat.