86 cabbage barley soup Recipes

canning countryvegetable beef soup recipe, savory and wonderful healthy, lean beef cut into 1/4 inch pieces, water, salt, pepper, garlic minced, bay leaf, pearl barley or rice, chopped tomatoes, sliced celery stalks, sliced carrots, chopped onions, shredded cabbage, red kidney beans, yellow split peas (or substitute green split peas), add any fresh garden herbs that you like ., above will make 16 pints or 8 quarts, use a large heavy pan, combine beef , water, salt and pepper, bring to boil, spoon off top scum, add garlic and bay, cover and simmer for 75 minutes, soak the kidney beans and peas over night, add all the of the vegetables, simmer for about 20 minutes, vegetables will cook more while canning, put in jars with 1 inch head space, process in a pressure canner

vegetable juice, low sodium beef broth, diced tomatoes, cauliflower, sliced, yellow beans (i use frozen ), green beans (i use frozen ), broccoli, green pepper, diced, cabbage, diced, stalks celery, onion, chopped, carrots, diced, zucchini, diced, garlic, chopped (i use jar garlic), bay leaf, pepper (fine ), dried basil, dried oregano, chili powder, pot barley

broth, beef bones, beef shanks, onion, whole, skin removed, stalks celery, washed, carrots, washed, bay leaves, soup, carrots, chopped small, rutabaga, chopped small, onion, chopped, white cabbage, shredded, barley, beef broth, bay leaves, salt and pepper

mutton neck (lamb), cold water, pearl barley, washed, dry split yellow peas, dried split green peas, carrots, chopped large, leeks, cleaned and chopped, diced rutabaga, onion, diced, cabbage, shredded, salt , to taste, pepper