More Comfort Food
by, December 25th, 2010 at 12:00 PM (623 Views)
Another one of my Grandma Ollie's soups:It's hard to get good soup bones, so I use more meat on the bone: typically, 2 lb of short ribs.Beef Vegetable Soup with Barley
½ cup split green peas
2 sticks celery (plus more for stock)
1 medium onion
½ cup barley
¼ pound string beans
½ small cabbage, cut into 1-inch strips
1 small (14 ounce) can tomatoes
(dash of habanero sauce -- optional)
1 pound beef for stock (short ribs or ox tail)
1. Cook split peas until mushy. Make beef stock with bones, soup meat, 3 quarts of water, onion, celery, parsley, dill, thyme, 10 peppercorns, salt and Worcestershire. Cook well (several hours); strain and save soup meat, defat the stock.
2. Dice carrots, the two stalks of celery, string beans, and add to soup. Chop the tomatoes coarsely and add to soup. Add barley and cook. While soup is cooking, bone, defat and shred the soup meat. Shortly before soup is done, add the meat to the soup, adjust the seasonings, and continue cooking until done.