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Beef Barley Soup III

Gary J. Gee's
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Category: Soups
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 6
Ready in: 2-5 hrs

  • 3 pounds beef shank, cross cuts, cut 1 inch thick
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery with leaves
  • 3 cloves garlic, minced
  • 5 cups water
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/3 cup medium pearl barley *
  • 1 package (9 ounce size) frozen French-cut green beans

Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.

Remove cross cuts from Dutch oven. Cut beef from bones; cut beef into 3/4-inch pieces. Skim and discard fat from soup. Return beef to Dutch oven; stir in barley. Cover and simmer 50 to 60 minutes or until beef and barley are tender.

Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.

* One-half cup quick-cooking barley may be substituted for pearl barley; add after soup has cooked 1 hour and 40 minutes.


Recipe Source: cdkitchen.com

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