You are here

Beef Barley Vegetable Soup

admin's picture
Ingredients
  Beef shanks 1 Pound, cracked
  Water 7 Cup (112 tbs)
  Canned stewed tomatoes 14 1⁄4 Ounce (1 Can)
  Chopped onion 3⁄4 Cup (12 tbs)
  Beef flavor instant bouillon/6 beef-flavor bouillon cubes 2 Tablespoon (Wyler'S Or Steero)
  Basil leaves 1⁄2 Teaspoon
  Bay leaf 1
  Uncooked regular barley 1⁄2 Cup (8 tbs)
  Carrots 3 Medium, peeled and chopped
  Chopped celery 1 1⁄2 Cup (24 tbs)
Directions

In large kettle or Dutch oven, combine shanks, water, tomatoes, onion, bouillon, basil and bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Remove shanks from stock; cut meat into 1/2-inch pieces.
Skim off fat.
Add meat and barley; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add carrots and celery; cook 30 minutes longer.
Remove bay leaf.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

Rate It

Your rating: None
4.241175
Average: 4.2 (17 votes)