Old Fashioned Vegetable Barley Soup
In years past recovering patients were given traditional barley broth to assist in a speedy recovery. My mother always made this soup for us in the winter. I still remember how she enjoyed fast grating the vegetables with our very first food processor!
YOU WILL NEED
- 750 g beef shin
- 2 T (30 ml) oil, olive or canola
- 2 large onions, chopped
- 1 t (5 ml) Ina Paarman's Green Onion Seasoning
- 16 cups (4 litres) of water
- 2 x 25 g Ina Paarman's Chicken or Beef Liquid Stock
- 1 cup (250 ml) pearl barley
- ½ cup (125 ml) split peas
- 4 large carrots, grated
- 3 large potatoes, washed and grated
- 3 stalks of celery, finely sliced
- 400 g tin chopped tomatoes
- ½ cup fresh parsley, chopped
- grated rind of 1 lemon
Sauté the meat until lightly browned in the oil. Remove the meat and keep on one side. Add the onions seasoned with Green Onion Seasoning and stir-fry until golden. Add all the remaining ingredients, except garnish, cover with a lid and simmer slowly for ± 2½ hours or cook in the slow cooker for ± 4 hours or in the pressure cooker for an hour. Taste for seasoning and serve in warm bowls or mugs. Garnish with parsley and lemon rind. Delicious with buttered Portuguese rolls.
- The soup tastes even better the next day.
- A very economical variation, instead of the shin, is to use meaty beef bones.