Humphrey’s Beef Barley Soup

This was one of the late Vice Preisdent and Senator Hubert H. Humphrey’s favorite soups.

11/2 lb Stew beef or chuck
1 Beef soup bone
1 tsp Salt
1/2 tsp Pepper
1/2 C Barley
2 Bay leaves
4 or 5 Carrots, diced
1 C Chopped celery

1/2 C Onion, chopped
1 C Chopped cabbage
1 12-oz can Tomatoes
1 tbsp Worcestershire sauce
pinch of Oregano
1 Beef bouillon cube

Cover meat and soup bone with cold water in a heavy 3-quart kettle. Add salt, pepper, barley and bay leaves. Bring to a boil and reduce heat. Simmer for 11/2 hours.
Add carrots, celery, onion and cabbage; simmer for another hour. Remove bone and bay leaves.
Add tomatoes, worcestershire sauce, oregano and bouillon cube. Simmer 1/2 hour longer and serve.

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