Homestyle Farm House Soup

Homestyle Farm House Soup

 

Ingredients:

 

2 lbs stew beef, in 1 1/2" cubes

3 quarts water or beef stock

1/2 quick cooking (or pre-cooked dry) split peas

1/2 cup barley

1 bay leaf (optional)

1 onion, thinly sliced

1 leek, thinly sliced

2 carrots, thinly sliced

1 turnip, thinly sliced

1 parsnip, thinly sliced (optional)

1 celery stalk, thinly sliced

1/2 head cabbage (Savoy, if available)

3 lbs potatoes

sea salt and pepper, to taste

 

Directions:

1) Wash, peel and chop all vegetables except potatoes and cabbage (save these for later).

2) Wash barley.

3) Put everything into the pot and cover with water or beef stock. 

4) Bring to a boil for 1 minute; reduce heat to low and simmer over low heat for 3 hours.

5) While the soup is simmering, wash the cabbage 

6) Remove the core and finely shred using the slicing blade of a food processor, with a large sharp knife, a mandolin, or the slicing side of a box grater.

7) When the soup has been simmering for 2 1/2 hours or about 30 minutes before serving, stir in the shredded cabbage.

8) Now is the time to peel the potatoes, quarter and boil or steam them until tender.

9) When the potatoes are fork tender, drain them well; return them to the hot pan and shake over heat to dry out.

10 ) Put the potatoes in soup bowls with vegetables and broth to serve.

11) Sprinkle with a pinch of fresh parsley finely chopped and serve with crusty artisan rolls or scones.