Making a pot of soup isn’t an exact science. I usually assess what I have on hand and let the ingredients dictate what will be on the day’s menu. Our weather has been typical for November: cold, windy and wet, so I wanted a good, hearty stick-to-the-ribs pot of soup that would fill the house with the wonderful aroma of simmering meat and vegetables and be hearty enough so some bread and a light dessert would make a complete meal. I had a good supply of veggies left from the last day of the farmers market, pearl barley in the pantry and some slices of beef shank in the freezer. So I was all set.
The secret to a good soup is a good stock so that’s where I began. Beef shank is the perfect choice for soup because the meat and bones have so much flavor. Start by seasoning the meat (2-3 pounds) and browning it well in a large Dutch oven. Add chopped onion, celery (especially the celery tops if you have them) and several carrots, along with a bay leaf, salt and a few peppercorns and water to cover, about 10 to 12 cups. Simmer until the meat is very tender, 2-3 hours. Remove meat from the stock and strain the liquid. Discard vegetables. Refrigerate until the fat has solidified on top of the stock so that it can be removed.
Add several tablespoon of olive oil to the empty pot (I like to also add a half stick of butter for extra flavor) and saute chopped carrots, celery, parsnips, rutabagas, potatoes and onion (however much of each you prefer, or additional veggies, whatever you like) for 15-20 minutes until they begin to soften. Use lots of vegetables because this soup freezes well and it’s so nice to have a container or two set aside for those busy days that always accompany the holidays. Return the reserved stock to the pot and simmer with the vegetables for about an hour. Add barley (I used 1/2 cup) and simmer for another hour. Chop reserved meat into bite sized pieces and add to soup along with 1/2 cup chopped parsley. If you want a bit more liquid you can add some prepared beef broth or water. Adjust seasonings and serve with crusty french bread.
There really is no recipe for this kind of soup. It’s an “add what you like” and “taste as you go” approach that always turns out great because you started with a rich, delicious stock. You can simmer the stock pot all day if you prefer or make it ahead to save time on the day you wish to serve the soup. I wish I could share a little taste with you and I know you would agree that the time it takes to prepare this wonderful soup is oh, so worth it.
I love barley in soup. Vegetable Beef is one of my favorites. Yours looks filling and comforting. I wish I could get that taste.
How I wish I could have a bowl of your soup for lunch! It looks so hearty and delicious!
I just love barley so much!!! Your soup looks wonderful.
This sounds so good. I appreciate making method for making beef stock from the meat you're using for the soup! Genius!
Another great recipe and beautiful photos, Cathy –
This is a perfect bowl of soup, filling and comforting with great flavor. Great picture too!
This would be perfect here tonight, its cold and chilly and my bones are aching for some warmth and deliciousness!! Sounds wonderful!
Oh how I love beef barley soup! I have a wonderful recipe I use over and over in the winter. It is full bodied and hearty, with red wine and mushrooms, and oh so good on a chilly night. Now, if we would just GET a chilly night!!!!
: )
Kris – your recipe sounds wonderful. I hope you'll post it this winter. We can never have enough good soup recipes. Red wine would be a delicious addition.
The beef shanks look like the perfect meat for this!! It's one of my favorite soups..and it's one of the first recipes one of our daughter's asked me for:)
I really like beef barley soup. THANKS!!! for the recipe.
I can smell it now!! This time of year you can't beat a nice hot bowl…
This looks so hearty, comforting and delicious. Perfect soup for the weather we have been having.
Love barley soup. It is so hard to photograph but you have done a superb job of it.
mmmmm, this is pure comfort, i love the flavors!
This looks like a very filling soup and perfect for cold, blustery weather. I haven't cooked with barley before and i am very anxious to try it.
What a lovely fall soup! It really looks comforting and delicious.
Hi Cathy….this is just what was cooking in my crockpot all day today…the house smells divine…I love barley in soup and i use short ribs and they really give the soup such wonderful flavor…
Oh Cathy….I simply love beef barley soup. My mom used to make it all the time when we were kids. Your bowl looks just like what i would have sat down to for dinner.
MMMMMM,..;what a real comfort & good for you soup!!
Yum yum yum,..I love barley!
that is a soup that i would like to try….it really looks like comfort food all the way.The chunkiness and the warm comfy colour of the dish says it all. beautiful 🙂
Cathy, it looks delicious. That's how I make it too except for the rutabaga.
You are right, this is a meal!
Have a great weekend!
It's sad that making homemade stock is what keeps me from making soup more often. Your soup is the perfect thing for this drab weather and you are so pulling me into the stock-soup-spiral. Yum! Too good!
You are so right about the beef shanks. I'd love a bowl of this right now. I have to remember to pick up some beef shanks. I love barley, but my mom always used acine de pepe in her soup, so it's almost a tradition. Great blog.