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Beef Vegetable Barley Soup

Featured in the Honolulu Star-Bulletin on January 20, 2010.



Beef Vegetable Barley Soup

  • 3 pounds beef shanks
  • 3 quarts water
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 12 ounces Portuguese sausage
  • 1 small turnip, diced
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • 1/3 cup barley
  • 1 small pumpkin, unpared
  • 1 bunch watercress, chopped
  • 1 small cabbage, sliced
  • 4 teaspoons salt


Put beef shanks in a large saucepan. Add water, onion and celery; bring to a boil. Lower heat and simmer until meat is tender, about 1 hour. Add sausage, turnip, potato, carrot and barley; simmer 30 more minutes. Cut pumpkin in quarters; remove seeds and cut into smaller pieces. Add to soup with watercress, cabbage and salt. Cook 30 more minutes or until pumpkin is tender. Remove meat and cut into bite-size pieces. Arrange in serving bowls and pour soup over meat. Makes 12 servings.

Approximate Nutrient Analysis per serving:
250 calories, 11 g fat, 4 g saturated fat, 45 mg cholesterol, greater than 1100 mg sodium, 17 g carbohydrate, 4g fiber, 5 g sugar, 22 g protein


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