I have a vivid memory of my mother taking me out for dinner in a restaurant as a child, and ordering me Beef Barley Soup. It was so good! This soup is my attempt at trying to re-create that awesome yumminess. Although, I am pretty sure that one probably didn't include organic kale, cabbage and grass-fed beef.
BEEF BARLEY VEGETABLE SOUP
4 pounds meaty grass-fed or organic beef bones
2 Tbsp e.v olive oil or organic vegetable oil
4 organic onions, coarsely chopped
6 cups water
2 cups organic cabbage, chopped
3 stalks organic celery, chopped
4 organic kale leaves, stemmed and chopped
2 organic parsnips, chopped
4 organic carrots, chopped
3 pounds organic tomatoes, peeled and diced (or use canned tomatoes)
1 organic bay leaf
3/4 cup organic pearl barley
sea salt and pepper to taste
Method: Heat the oil in a large soup pot over medium heat. Brown the meat bones on all sides, then remove from pan. Saute the onion in the oil until softened. Add the water and stir, removing the brown bits from the bottom of the pan. Be sure the water covers the meat. Cover and bring to a boil, then reduce heat and simmer for 2 hours.
Add the rest of the ingredients and cook another hour. Season to taste with salt and pepper.
