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Vegetable Beef Soup

Dorothy Franz
This is from my grandmother's cookbook (or perhaps my great grandmother's) circa 1920. I never saw the cookbook, but am blessed to have the recipe. I've not had vegetable beef soup that tasted like this. I always thought it had noodles when I was a boy, but that was the cabbage.
This is mostly true to the original, the most significant difference of which the addition of the barley. But well, I like barley.
Print Recipe
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 lb Beef shank Cross cuts for soup
  • 3½ c Cold Water
  • 1 T Salt
  • 1 Garlic clove Minced
  • ½ c Onion Minced
  • 1½ t Salt
  • 1/8 t Pepper
  • 1 c Green beans Cut
  • ¾ c Celery Diced
  • ⅔ c Peas
  • ½ Cabbage (Small) Shredded
  • 1 c Carrots Diced
  • 1 28 oz can Tomatoes Diced
  • ¼ lb Pearl Barley
  • 2 T Parsley Chopped

Instructions
 

  • Add Beef, Water, and salt to a dutch oven. Cover and bring to a boil
    1 lb Beef shank, 3½ c Cold Water, 1 T Salt
  • Skim, recover, and simmer 4 hours
  • Remove bone
  • Add remaining ingredients except for parsley. Cover and simmer 30 minutes
    1 Garlic clove, ½ c Onion, 1½ t Salt, 1/8 t Pepper, 1 c Green beans, ¾ c Celery, ⅔ c Peas, ½ Cabbage (Small), 1 c Carrots, 1 28 oz can Tomatoes, ¼ lb Pearl Barley
  • Sprinkle with parsley
    2 T Parsley