Vegetable-Barley Soup


  • 1 soup bone, approximately 1 lb.
  • 1 lb. beef, cut in 1 inch cubes
  • 6 cups water
  • 1 (16 oz.) can tomatoes , cut up
  • 1 onion, chopped
  • Ad
  • 1 tsp. salt
  • 3 medium carrots, sliced
  • 2 ribs celery, sliced
  • 1 turnip or parsnip, diced
  • 1/2 cup quick cooking barley
  • 1 Tbsp. chopped parsley


Place soup bone and beef cubes in a large pot. Add water, tomatoes, onion, and salt. Cover and simmer 2 hours. Add carrots, celery, and turnip; simmer 30 minutes. Add quick cooking barley and parsley, simmer for 15 minutes or until vegetables are done. Discard bone, removing meat from it and return meat to soup.

By Robin from Washington, IA


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