There is something just so comforting about some delicious and calming hot soup! I found this recipe quite a few years back and I have made this in our home quite a few times now. This soup is from an Irish cook book I’ve had and if you know me you would know how much a absolutely LOVE trying different cuisines and finding authentic recipes from other countries. Ireland is especially appealing to me and I’m not sure why, there is something so beautiful about it and I hope to one day go and visit. My husband is even slightly Irish from what I’m told and that just gives me more of a reason to want to go there! It’s interesting to me how we become drawn to things without explanation. If you care to share I would love to hear about some things you are drawn too!
Aside from the beautiful country they have delicious food and this recipe doesn’t fall short in the “delicious” category! The soup is filling but very light and totally warms you up, not enough to make you feel over bloated and sluggish but just that right amount to give you a wonderful balance of comfort, warmth, and health! My family loves it too and in fact my daughter downed an entire bowl on her own when I made this. 🙂
- 1 to 2 lbs. rib steak or other stewing beef on the bone (I purchased the soup bones separately)
- 3 medium onions chopped (one onion set aside for the stock)
- 1/4 cup pearl barley (preferably soaked overnight)
- 1/4 cup split peas (also best soaked overnight)
- 4 medium carrots chopped
- 3 small white turnips chopped
- 4 celery stalks chopped
- 2 medium leeks thinly sliced
- Himalayan Pink Salt
- Freshly ground black pepper
- Fresh Chopped parsley
- 1. Cut up 1 of the onions and in a lightly greased soup pot sauté the onions until they become soft
- 2. When your onions are ready place the beef bones in your pot and pour enough water to cover the onions and bones completely. Bring to a boil and reduce to simmer for about 5-10 minutes.
- 3. Trim off any fat or gristle from the meet and cut up into small pieces.
- 4. drain the stock from the bones and return stock to soup pot. Add in the meat, onions, barley, split peas, salt and pepper and about 8-10 more cups of water. Bring to a boil and reduce to simmer for about 30 minutes
- 5. Pour in the rest of your vegetables and let simmer for about another hour.
- 6. When the soup finished let it cool for 10-20 minutes and add in the fresh parsley.