50+ Friends Club Cookbook
Soups and Sandwiches
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Humphrey's Beef Barley Soup
From the Kitchen of: Boomer
Source: Recipes from Minnesota..with Love
This was one of the late Vice Preisdent and Senator Hubert H. Humphrey's favorite soups.
| 11/2 | lb | Stew beef or chuck |
| 1 | | Beef soup bone |
| 1 | tsp | Salt |
| 1/2 | tsp | Pepper |
| 1/2 | C | Barley |
| 2 | | Bay leaves |
| 4 or 5 | | Carrots, diced |
| 1 | C | Chopped celery |
| 1/2 | C | Onion, chopped |
| 1 | C | Chopped cabbage |
| 1 | 12-oz can | Tomatoes |
| 1 | tbsp | Worcestershire sauce |
| | pinch of | Oregano |
| 1 | | Beef bouillon cube |
- Cover meat and soup bone with cold water in a heavy 3-quart kettle. Add salt, pepper, barley and bay leaves. Bring to a boil and reduce heat. Simmer for 11/2 hours.
- Add carrots, celery, onion and cabbage; simmer for another hour. Remove bone and bay leaves.
- Add tomatoes, worcestershire sauce, oregano and bouillon cube. Simmer 1/2 hour longer and serve.