Beef & Barley soup (mom's)

Beef & Barley soup (mom's)

1.5/1.75 chuck steak with bone  (1740/2030 calories)
0.75 lbs turnip (1/4 of a small one) - Cut up into half the size of a cube of sugar  (26 calories)
0.4 lbs onion (~2 small) - Cut up ~ half the size of stir fry size
1/2 cup pearl barley
2 cups cabbage (1/4 a small one) - Shaved then cut in half like making cole slaw
0.5 lbs carrots - Cut up into stew size bites
0.5 lbs green beans - Cut up into stew size bites
2 stalks celery - Cut up a little smaller than stew size bites
16 oz beef broth - low/no sodium. This can be replaced with water + bouillon cubes


- Wash meat and cut into thirds. Add to deep pan, adding water to cover meat
- Put on stove on high. Once boiling, cover and turn to low. Cook for 1-1.5 hrs
- Add turnip. Cook for 0.5-1 hours
- Add onion. Cook for 0.5 hours
- Take out meat and put aside to cool
- Add barley. Put temp back to high
- Add cabbage, carrots, beans.
- Once boiling, turn down temp to med/low
- Cook for 20-25 minutes. Check barley, add time if needed
- Shred beef with hands.
- Once barley is cooked, add celery and meat.
- Add broth enough to cover everything in liquid.
- Turn temp to high, cover.
- Once boiling, turn to medium and cook for 10 minutes.
- Taste. Add more broth or salt if needed

* This recipe is 1/2 of the original recipe, which is approximately 6 servings.
** This can be a time consuming meal, as the cook time is a minimum of 3 hours. All of the food prep can be done while the meat is cooking.

** Made without onion, and quinoa instead of barley. Onion made no difference, slight taste change due to the lack of barley. Needed a little salt instead.
** Calorie count for double ingredients, no onion, and quinoa instead of barley - ~5200. Meat accounted for 76% and the quinoa was 12%. Better cut of meat cuts down on calories but also affects stock.