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Beef Barley Soup

Heart.Foods's picture
Ingredients
  Vegetable oil spray 1
  Center cut beef shank 3 Pound (All Visible Fat Removed)
  Water 2 Quart
  Onion 1 Medium, peeled and quartered
  Bay leaf 1
  Salt 1 Teaspoon
  Black pepper To Taste
  Peeled and diced potatoes 3 Cup (48 tbs)
  Thickly sliced celery 1 Cup (16 tbs)
  Peeled thickly sliced carrots 1 1⁄4 Cup (20 tbs)
  Pearled barley 3 Tablespoon (Uncooked)
  Thyme 2 Teaspoon
Directions

Preheat broiler.
Lightly spray a broiler pan with vegetable oil.
On prepared pan, broil meat 5 minutes on each side, or until thoroughly browned.
In a large stockpot, combine meat, water, onion, bay leaf, 1 tea spoon salt and pepper.
Bring to a boil.
Reduce heat to simmer and cook 3 hours, or until meat is tender.
Remove meat from pot and set aside.
Strain broth and skim off fat.
Cut meat into pieces.
Place strained broth, meat and remaining ingredients in stockpot and bring to a boil.
Reduce heat and simmer 20 to 25 minutes, or until vegetables are tender.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Beef

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