Pot Barley Soup Recipe

Canadian Soup

More Canadian Soup Recipes

Ingredients:

4 lbs. beef (shin bone or shank)
3 quarts cold water
1 tbsp. salt
1/4 tsp. pepper
3 whole cloves
1 bay leaf
1 tsp. white sugar
2 cups potatoes, diced
1/3 cup carrots, diced
1/4 cup celery, diced
1/2 cup onion, chopped
1 cup barley

Directions:

Have butcher crack shin bones so that marrow will cook out. Cover with cold water. Add seasonings and sugar. Cook slowly for 3 to 4 hours or until meat fall from bones. Remove bones. Add vegetables and barley. Simmer 1 hour. Serve hot.

6 servings

Now, check out your refrigerator for all those left overs. If I have a piece of green, yellow or "hot chili" red pepper, some beef gravy, some stewed tomatoes, a handful of frozen veggies (corn, peas, mixed), some chopped turnip, whatever, add it to the basic recipe. . This soup NEVER tastes the same way twice in a row.

Print this recipe

Submitted 6/13/05.
Source: CKY Party Line Cook Book (with my own variations)
Submitted By: Jean Trenholm
JTrenholm@msn.com
Pot Barley Soup


Chef's Choice 610 Premium Electric Food Slicer