Family Passed Down Recipe – Beef Barley Soup

First snow storm in New Jersey perfect day for a big pot of soup! I made a pot of Beef Barley soup from a recipe I got from my mother in law.  She used to make this soup when my husband was a little boy on snowy cold days.  I had this soup for the first time two years ago in Pittsburgh back at my husbands mothers house.  Prior to that day I had never tasted Beef Barley soup….one spoonful and I was hooked.  This soup is a complete meal in a bowl.  It warms you up from the inside out.  If a meal could give you a hug this soup would. Anthony’s first time having this soup he had two servings.  It was nice to see him enjoy it as much as my husband did when he was a young boy. Now when we have cold, snowy days they both request grandma’s soup. When I got the recipe I was a little taken back by the neck bones.  I have never seen a neck bone section at the supermarket.  Where does one find such an item and why?  Trust me, become best friends with your butcher and get the neck bones.  It gives the soup a true full bodied beef flavor.  If you can’t find neck bones just double the amount of beef bouillons or buy good quality beef stock….I won’t tell my mother in-law! Hope you enjoy this soup as much as we do!  Do you have any family recipes passed down to you?  
1 lb of beef stew meat
1 package of beef neck bones
6 carrots
3 stalks of celery
1 bay leaf
2 onions
2 – 10 ounce can of diced tomatoes
2 cups of barley
6 beef bouillons
2 Tablespoons of oil
1. In a big soup pot add oil and brown all meat on all sides including neck bones
2. Add 1 onion diced to the browned meat
3. Add the other onion cut in half, 2 carrots, celery, bay leaf and beef bouillons top the pot with water simmer for one hour to make the stock.
4. Remove carrots and celery then add 2 cups of barley, diced up carrots, 2 cans of tomatoes season with salt and pepper simmer for an additional hour
6. Remove neck bones and bay leaf… enjoy yummy!

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