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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!
Old Fashioned Vegetable Barley Soup

You Will Need:

Main Dish
  • 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 Liquid Beef 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
Garnish
  • ½ cup fresh parsley, chopped
  • grated rind of 1 lemon

Ina’s Tip

  • The soup tastes even better the next day.
  • A very economical variation, instead of the shin, is to use meaty beef bones.

Method:

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.

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