Vegetable Barley Soup

My grandmother and her youngest sister both made the best vegetable soup. I always looked forward to the repurposed sherbet containers of soup that would show up at our house now and then. Packed with barley and tender chunks of beef, this satisfying soup is perfect on a chilly day. It freezes well (my great-aunt says she likes it even better after the flavors have had a chance to blend together.)

Vegetable Barley Soup

Makes 20 2-cup servings (10 quarts)

8 quarts water
1 1/2 lb beef hind shank
4 10-oz cans condensed tomato soup
10 oz parsnips
8 oz carrots
6 oz leeks
2 oz parsley
1 1/2 lb beef hind shank
2/3 cup pearl barley
Salt and pepper to taste

Cover beef with water in deep (at least 12-quart) covered stockpot. Bring to a boil over high heat, then reduce to low and cook 2 hours. Add remaining ingredients. Cover and cook over medium heat 1 more hour. Remove meat. Allow to cool, then trim fat off meat and cut into small pieces. Return meat to soup before serving.

Vegetable Barley Soup by Barb Szyszkiewicz (
Copyright 2017 Barb Szyszkiewicz. All rights reserved.


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