This soul satisfying soup was my mother's and I have added my input through the years (including little ears of corn that are now the signature touch). It's a very hearty, country, chunky vegetable, beef & barley soup/stew that my family starts asking for the first hint of cold weather! Serve with some good toasty bread. You won't be able to go through another winter without making it several times!

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Recipe Summary

cook:
3 mins
prep:
30 mins
total:
3 mins
Servings:
10
Yield:
1 large soup pot
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Get the biggest pot you can find.

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  • Put in water and add soup bone and stew meat and a couple tbls salt. Bring to a boil and simmer for 20 minutes. Skim fat off top and discard. You can take soup bone out now or when soup is done. (I always need more room in my pot!)

  • Add celery, carrots, onions, cabbage, pepper, and tomatoes. Cover and continue to cook for 30 minutes.

  • Add parsley, potatoes, green beans, ketchup, barley, corn, squash, bay leafs, lima beans and additional salt & pepper to taste. Cover and cook 2 hours. Taste for seasoning. Our family loves lots of pepper in this soup.

  • Be sure to cool and refrigerate. Soup tastes better the next day.

  • Freezes well other than the potatoes getting a little mushy - but my father loves to have some always on hand!

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