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Beef Vegetable Barley Soup

Featured in the Honolulu Star-Bulletin on January 20, 2010.

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Ingredients:

Beef Vegetable Barley Soup

  • 3 pounds beef shanks
  • 3 quarts water
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 12 ounces Portuguese sausage
  • 1 small turnip, diced
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • 1/3 cup barley
  • 1 small pumpkin, unpared
  • 1 bunch watercress, chopped
  • 1 small cabbage, sliced
  • 4 teaspoons salt

Directions:

  1. Put beef shanks in a large saucepan.
  2. Add water, onion and celery; bring to a boil.
  3. Lower heat and simmer until meat is tender, about 1 hour.
  4. Add sausage, turnip, potato, carrot and barley; simmer 30 more minutes.
  5. Cut pumpkin in quarters; remove seeds and cut into smaller pieces.
  6. Add to soup with watercress, cabbage and salt.
  7. Cook 30 more minutes or until pumpkin is tender.
  8. Remove meat and cut into bite-size pieces.
  9. Arrange in serving bowls and pour soup over meat.

Makes 12 servings.

Approximate Nutrient Analysis per serving:
250 calories, 11 g fat, 4 g saturated fat, 45 mg cholesterol, greater than 1100 mg sodium, 17 g carbohydrate, 4g fiber, 5 g sugar, 22 g protein

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