Beef Barley Vegetable Soup
|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|
|Uncooked regular barley||1⁄2 Cup (8 tbs)|
|Carrots||3 Medium, peeled and chopped|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
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.