GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP

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Grandma's Vegetable Beef and Barley Soup image

This is my mother in law's family recipe that came with her from South Africa, and one of my favorite soups! She grates the turnips, carrots and parsnips in the food processor and it makes for a great texture in the soup. For the turnips, be sure to use the small white and purple ones - not the big wax turnips! It's very mild in...

Provided by Brad Nichols

Categories     Vegetable Soup

Time 3h25m

Number Of Ingredients 11

6 qt water
3 lb beef shank - bone in
4 c leeks chopped
4 c celery, chopped
5 small turnips/rutabegas - grated
3 large parsnips - grated
5 large carrots - grated
3/4 c parsley - finely chopped
1 c barley
2 Tbsp salt or to taste
1/2 tsp ground black pepper or to taste

Steps:

  • 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
  • 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
  • 3. Add next 6 ingredients and simmer for 1 hour
  • 4. Rinse barley and soak in warm water for 1 hour
  • 5. Add barley, salt and pepper and simmer for 1 hour
  • 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!

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