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My Mother's Beef Barley Soup
makes 12 cups
The fragrance of this soup brings back memories of my childhood. I can remember coming into our kitchen, cold and tired after a long ride on my horse Traveler, to sit at the table with my family and enjoy the flavors of this nourishing soup. I have adapted it for a crock pot, which shortens the time, but doesn't change the flavor.
Ingredients
- Around 2lbs beef, (round steak, meaty bones, chuck roast, stew meat) cut into 1"to 2"cubes, removing visible fat
- 2 quarts water
- ¼ c fresh parsley, chopped
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1 bay leaf
- 8-10 peppercorns
- 1 tsp apple cider vinegar
- 5 whole cloves (the spice, not garlic)
- 2 tsp salt, or to taste
Place meat, ½ c flour, and 1 tsp garlic salt in a paper bag and shake to coat. Place in large pot (with around a tbsp of canola oil) and brown. Place meat in a large crock pot, add the ingredients above and cook on low for 8-10 hours, (or simmer for 2-3 hours on the stove).
When you get home from work, Place beef and broth in a large pot on the stove and add the barley and vegetables. Simmer 30 minutes or until vegetables and barley are soft. If you have time, top with dumplings, cover, and simmer 20 minutes more.
- ½ c dried barley
- ½ c diced celery
- 1 c thinly sliced cabbage
- 1 large onion, grated or finely chopped
- 2 carrots, grated or finely chopped
- 28 oz can diced tomatoes
Norweigan Dumplings
- 1 egg, well beaten
- 1/8 tsp baking powder
- 1 tsp salt
- 1 c. milk (if using skim milk, add 2 tsp melted butter)
- 2 c. all purpose flour
Beat egg with a wire whisk, then add milk, then dry ingredients to form a thick batter. Place by rounded teaspoons on to bubbling soup and cover. Simmer for 20 minutes.
Nutrition Information
Per 1 Cup Serving:
- 280 calories
- 18g. protein
- 9 g. fat
- 3.5 g. saturated fat
- 938 mg. sodium
Nancy Rogers, MS, RD
Coordinator, Worksite Wellness Program
UA Life & Work Connections
University of Arizona
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