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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
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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.

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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