Noreen’s Beef Barley Vegetable Soup
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  • 1 lb of McGinnis Sisters soup meat, beef stew or chuck roast cubed
  • 2 beef bones
  • Oil for browning
  • 2-4 celery ribs, diced
  • 2 turnips, peeled and diced
  • 2 parsnips, peeled and diced
  • 2-4 carrots, peeled and diced
  • 1 handful of green beans, cleaned and chopped into ½ inch sections
  • 1 small bag of frozen vegetables – 10 oz, leave out to thaw
  • 1 quart of tomatoes
  • 1 quart of chicken stock
  • ¼ cup barley
  • 1-2 tablespoons pickling spice
  • Salt and pepper to taste
In a large pot or Dutch oven, heat oil and throw in beef to brown. Add bones, celery, turnips and parsnips. Stir until vegetables begin to soften – about 20 minutes. Add carrots, green beans, bag of frozen veggies, tomatoes, stock and barley. Stir the pot, scrapping the brown bits off the bottom of the pan. Take pickling spice and place inside of a paper coffee filter. Tie up coffee filter with white sewing thread to make a bouquet garni. (I don’t know, this is what my mom did!) Throw bouquet garni in soup pot and add salt and pepper to taste. Cover for about an hour. Adjust salt and pepper again if needed.

This works just as well in a crock pot and is even more delicious the next day.

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