Meaty Vegetable Bean Soup
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Soups A hearty, traditional soup featuring meaty beef bones, navy beans, and barley simmered to perfection. This rustic recipe offers a deeply savory flavor profile that warms the soul.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours 30 mins | 3 hours (bean soaking) | 6–8 Servings |
🔪 Key Equipment
- Large pot or Dutch oven
- Bowl for soaking
- Wooden spoon
Ingredients
Broth and Meat
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Pounds | Beef Bones | Meaty |
| 5 Cups | Water | For broth |
| 1 1/2 Teaspoons | Salt | For broth |
Beans and Grains
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 Cup | Navy Beans | Dry |
| 3 Cups | Water | Warm, for soaking beans |
| 2 Tablespoons | Pearled Barley | Uncooked |
| 1 Teaspoon | Salt | For beans and barley |
Vegetables
Instructions
Step 1: Prep and Soak
- Soak the 3/4 cup navy beans in 3 cups warm water for at least 3 hours.
Step 2: Simmer the Broth and Beans
- In a large pot or Dutch oven, combine the 3 pounds meaty beef bones, 5 cups water, and 1 1/2 teaspoons salt.
- Add the soaked navy beans, 2 tablespoons pearled barley, 1/2 cup sliced onion, 1/2 cup sliced carrot, and 1/2 cup sliced leeks along with 1 teaspoon salt.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 2 hours or until the beans are completely tender and the meat is falling off the bones.
Step 3: Finishing
- Remove any large bones, shredding desired meat back into the soup.
- Simmer for a few final minutes until rich, aromatic, and piping hot.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 4 days, or freeze for up to 3 months. Flavors deepen significantly after resting overnight.
Original Recipe Scan
