BEEF AND BARLEY SOUP RECIPE
how to make BEEF AND BARLEY SOUP RECIPE ? Beef and barley soup recipe is both delicious and very healthy. it's a soup to be have on the side of the main dish.
Servings 6
Calories 280kcal
Ingredients
- 3 lbs of beef cross cut shanks with bones
- 1 tbl canola oil
- 2 carrots, chopped in 1 inch pieces
- 1 medium onion, chopped
- 2 celery stalks, chopped in 1/2 inch pieces
- 3 cloves of garlic, chopped
- 1 14oz can of beef stock or broth
- 1 tsp kitchen bouquet
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup of fresh or frozen green beans (optional)
- 1/2 cup pearl barley
Instructions
- Add the beef stock and 4 cups of water to a 4qt stock pot. Add the beef shanks, Kitchen Bouquet, salt, basil, and thyme. Bring to a boil. Reduce heat, cover and simmer for about 1 hour
- Remove beef from soup. Let it cool. Then remove meat from bones and cut into 1 inch pieces. Add back into soup.
- Meanwhile heat canola oil in a separate pan and saute carrots, onions, celery, garlic, and green beans (if adding fresh green beans, cut them in thirds and add them now) for about 3 minutes. Add sauted vegetables and barley into soup and continue simmering for another hour or until meat and barley are tender. Taste and add salt if needed.
- If adding frozen green beans, add them now. Simmer another 3 or 4 minutes. Serve with warm buttermilk biscuits and a tomato salad.