Did you know that January is National Soup Month? Grammie's recipe for Vegetable Beef Barley Soup is the perfect soup to help celebrate it with!
Prep Time 20minutes
Cook Time 2hours35minutes
Total Time 2hours55minutes
Author Nicole Crocker
1poundBeef shin center or 1 pound of beef stew beef
1LargeOnioncut into quarters
1piece ofCelery, cut two pieces
Pinch of red pepper flakes,optional
1CupMedium pearled barley,rinsed
Salt to taste
Fill a large stockpot with water. Approximately 8 cups. Add the beef and bring to a boil. Reduce and let simmer for 1-2 hours. Skim any foam off top of water. If too much liquid evaporates you can add a little more or add some beef broth for more flavor.
Remove the bone and or the meat and set aside.
Add marinara sauce,onion,celery, bay leaf,peppercorns and red pepper flakes and cook for about 15-20 minutes. Add carrots and barley and cook for another 15 minutes or until barley is cooked. Once barley is cooked if you feel like you want the soup a little thicker you can always cook a little extra in water and add it in later. Just keep in mind it will thicken up the next day. (If you have any left over)
Remove bay leaf and celery stalks if desired and serve.
*If you prefer not to bite into a whole peppercorn you can add ground pepper if you like but this is the way Grammie always made it.