Grandmother's Vegetable Soup


4 pounds beef bones
2-1/2 quarts cold water or beef stock
1 sprig thyme
1 sprig marjoram
5 peppercorns
1 bay leaf
3 potatoes, peeled and cubed
3 stalks celery, sliced
2 carrots, peeled and sliced
1 cup barley
Salt and pepper to taste


Combine bones, water, thyme, marjoram, peppercorns, and bay leaf in soup kettle. Simmer, covered, 2-½ hours. Remove bones and cut off any remaining bits of meat. Strain stock. Cool, chill, and skim fat from top. Return to kettle with meat. Add vegetables and simmer, partially covered, 15 minutes. Add barley and simmer 10 minutes longer or until barley is tender. Season with salt and pepper.


Serves 6-8

Leave a Comment