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“My moms recipe. Very good old fashioned soup. The stock is beef flovor, not tomato based.”
1hr 30mins

Ingredients Nutrition


  1. Cut beef into 1 inch pieces.
  2. Melt butter in a cast iron skillet over medium heat. Add beef, brown very well on all sides. Add 1 cup of water to skillet and stir to loosen the drippings in the skillet. Pour beef, water with drippings into large dutch oven .
  3. Add an additional 8 cups of water to dutch oven. Begin cooking over low heat.
  4. Add barley.
  5. Slice carrots and celery into 1/4 inch slices. Add to water.
  6. Dice in medium pieces onion, tomato and turnip and add.
  7. Coarsely chop cabbage and add.
  8. Peel and cut potatoes into 1 inch pieces and add.
  9. Add salt and pepper.
  10. Bring soup just to a boil, turn heat down to low and simmer 1 hour 10 minutes.
  11. Add parsley flakes frozen corn and peas simmer 20 minutes.

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