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Recipe

Beef Barley Soup

Nothing is better on a chilly day than a hot bowl of soup.  This hearty, beefy favorite is ideal for a winter warm-up.  To give the soup a little more texture, use hulled barley instead of pearl barley. 

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  • Serving 6
  • Total Time 2 hr. 10 min
    Preparation 0 min
    Marination 0 min
    Cook 130 min
  • Nutrition Facts
    Calories 250
    Total Fat 12 g
    Protein 21 g
    Carbohydrate 13 g
    Cholesterol 66 mg
    Sodium 592 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart
Beef Barley Soup

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

  1. 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.
  2. Remove beef. Cut beef from bones; cut beef into 3/4-inch pieces.
  3. Skim fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60 minutes or until beef and barley are tender.
  4. Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Ladle soup into individual serving bowls. Serve with hot, crusty bread. Refrigerate leftovers.