Edith’s Vegetable Beef Soup

As a kid I wasn’t fond of this soup (actually more like a thin stew) but as an adult I *love* it! Lorraine likes it as well, and I don’t make it often enough.

Mom’s Vegetable Beef Soup

  • 4 to 6 lbs soup bones with some meat
  • large onion, coarsely chopped
  • 1/2 cup parsley
  • salt & ground black pepper
  • 1/4 cup barley
  • 18 oz can stewed tomatoes, broken up
  • 1 cup whole kernel corn, frozen
  • 1 cup peas, frozen
  • 1 cup green beans, frozen
  • 1 cup Lima beans
  • 1 cup chickpeas
  • 2 carrots, cut in 1/4″ cubes
  • 2 medium potatoes, cut in 3/8″ cubes
  • 1 cup macaroni (optional)

Place soup bones in large pot. If there is not much meat on the bones, add some low-grade beef. Add enough water to cover, bring to boil & skim the surface to remove scum. Add onion, parsley, salt & pepper. Simmer until meat is cooked, about an hour. Remove meat and reserve, strain broth. Refrigerate broth. When cold, skim fat off top.

Bring broth to a boil. Cut reserved meat into bite sized pieces. Add meat to broth, along with all remaining ingredients. Simmer until carrots & potatoes are cooked. If desired, add macaroni during last 10 minutes of cooking.

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