Vegetable Beef Soup with Barley Recipe

  • 3 - 4 lb beef roast, bone-in
  • 1 onion, diced (large)
  • 1 bay leaf
  • 1/2 head cabbage, chopped
  • 1 cup barley
  • 1 pound carrots, cubed
  • 1 rutabaga, cubed (small)
  • 2 potatoes, cubed (medium)
  • 2 stalks celery, diced
  • 2 - 16 ounce cans stewed tomatoes
  • 1 - 15 ounce can green beans
  • 1 - 15 ounce can peas
  • 2 tablespoons beef bouillon
  • salt and pepper to taste
Put beef roast, onion, and bay leaf in large kettle of salt and peppered water. Bring to a boil and cook until tender, approx. 3 hours. Remove beef roast and add barley and cabbage. Bring back to boil and cook 30 minutes. Add rest of ingredients and bring back to boil. Cook approx. 30 minutes more until rutabaga is tender. Remove bone and suet from meat, cut meat into chunks and add back in soup. Note: Use roast with bone and suet for best flavor.
Similar Recipes
Beet Borscht with Beef and Cabbage
olive oil
red wine vinegar
stew beef
tomato paste
Corned Beef and Cabbage Soup
Dijon mustard
chicken stock
corned beef
green cabbage head
Sugar Snap Pea Cole Slaw
chopped fresh dill
diagonally sliced sugar snap peas

Vegetable Beef Soup with Barley Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com