Beef Barley Soup Recipe with Bone Marrow – Mary's Delishes LLC

Ingredients

• One (2–3 pound) marrow bone, cracked to expose marrow
• 2 pounds chuck beef, cubed into 1-inch pieces
• 2 tablespoons unsalted butter
• 2 to 2½ quarts water or beef stock
• 1½ teaspoons kosher salt
• 1½ teaspoons sugar
• ¼ teaspoon pepper
• 2 tablespoons minced Italian parsley
• ¼ cup uncooked barley
• 1 cup finely diced carrots (about 2 medium)
• ¼ cup finely chopped onions
• ¼ cup finely chopped celery
• 2 cups petite diced canned tomatoes, drained or 2 cups blanched skinless tomatoes
• 1 cup frozen peas, thawed
• 1 cup peeled and diced Yukon or red potato
• 1 cup finely chopped green cabbage
• Additional salt and pepper to taste