Nana's Beef Barley Soup (or as she called it) Slop

December 30, 2013
2 Ratings
  • Serves 6
Author Notes

One of my favorite meals as a child was my Nana's "Slop". As a new bride in August of 1968 I asked her for her recipe. As I read it now I have to smile; since she told me to ask the butcher for a meaty soup bone and he would probably GIVE it to me or maybe charge me 10 or 15 cents for it. I make this often in the winter and I love that it has become one of my grandchildren's and my great grandson's favorites. —GiGi26

What You'll Need
  • 1 1/2 pounds Stewing Meat
  • 3 Carrots, sliced
  • 2 Stalks of Celery, sliced
  • 3 Medium Potatoes, cut into small pieces
  • 2 medium onions, chopped
  • 1 package frozen vegetables for soup, thawed
  • 1 15 oz can tomatoes
  • 1/2 cup Pearl Barley
  • Salt and Pepper to taste
  1. These are the exact instructions I was given: Wash and pat the stewing beef dry.
  2. Place meat and soup bone in a pot, cover with water and add salt and pepper ( go heavy on the pepper).
  3. Simmer for 2 hours.
  4. Add the fresh vegetables and barley and cook until almost tender.
  5. Add the mixed vegetable for soup and can of tomatoes; cook until all vegetbles are tender.
  6. The last thing she wrote was...... Love and Good Luck, Nana 8-16-1968
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1 Review

inpatskitchen December 31, 2013
I sooo remember wrangling an invite to get a bowl of this soup!! Just love it!