Beef Barley Vegetable Soup

This recipe has been in my family for over fifty years. It is a hearty, stick-to-your ribs soup. The combination of the barley and the variety of vegetables gives it a wonderful flavor. Rye bread with this soup is a must in our family. It is very easy to make; takes some time, but worth the wait.

We freeze it at times. It's not the same as fresh but still very good. If you are not sure if you like it frozen, freeze a small portion and taste it before freezing a large batch. Can also be cooked in a crock pot.

Ingredients:

• 3 lb. chuck roast, trimmed/cut; bite size pieces or stewing beef
• 1/2 cup barley, rinsed
• (2) 15-oz. stewed tomatoes, chopped
• (3) medium onions, diced
• (1/2) head cabbage, chopped
• (3) ribs celery, sliced
• (3) medium white potatoes, diced
• (3) carrots, diced
• large rutabaga or (3) small turnips, cubed
• large yam, cubed
• 10 oz. pkg. frozen succotash
• 10 oz. pkg. frozen vegetable mix
• low salt beef broth/bouillon, optional
• 2 Tbsp. cider vinegar

Directions:

Cover meat with water and bring to a slow boil in large stock pot; cover. Skim water of fat. Add stewed tomatoes and barley; simmer for half-hour.

Add cabbage, simmer until almost done. Add remaining vegetables. Add more liquid if needed using broth/bouillon. Season with salt and pepper to taste. Simmer; covered, for 1 to 1 1/2 hours or until vegetables are tender. Add cider vinegar towards end of cooking time.

Suggestions:

If using beef bouillon, add water accordingly.

All vegetables can be cooked slightly to speed cooking time. I combine all the fresh vegetables with some water and slightly cook in the microwave. I do the same with the frozen vegetables. Add the extra liquid to the soup.

Or roast fresh vegetables and meat at 400 degrees F for about 30 minutes before adding. Slightly cook frozen vegetables.

Add extra vegetables for a "stoup".

Source: My Mom's recipe.

By it's.only.me from NE PA