Beef Barley Soup
If you prefer, use hulled barley instead of pearl barley to give this soup a little more texture.
Ingredients.........................................................................
3 pounds
beef shank cross cuts, cut 1-inch thick
1 tablespoon
vegetable oil
1 medium
onion, chopped
1/2 cup
carrot, chopped
1/2 cup
celery, chopped with leaves
3 cloves
garlic, minced
1-1/2 teaspoons
salt
1-1/2 teaspoons
dried thyme leaves
1/2 teaspoon
pepper
1
bay leaf
1/3 cup
pearl barley, medium
1 package
frozen French-cut green beans, 9 oz.
Cooking Instructions..........................................................
- Heat oil in large, deep pot over medium. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
- Remove beef. Wash hands. Cut beef from bones; cut beef into 3/4-inch pieces. Wash hands.
- Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or until beef and barley are tender.
- Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.
Serving Suggestion:
Ladle soup into individual serving bowls. Serve with hot, crusty bread. Refrigerate leftovers.