Special Diets

Beef Barley Soup

• From: National Cattleman's Beef Association

Ingredients

• 3 lbs beef shank cross cuts, cut 1 inch thick

• 1 Tbs vegetable oil

• 1 medium onion, chopped

• 1/2 cup chopped carrot

• 1/2 cup chopped celery with leaves

• 3 cloves garlic, minced

• 1- 1/2 tsp salt

• 1- 1/2 tsp dried thyme

• 1/2 tsp pepper

• 1 bay leaf

• 1/3 cup medium pearl barley

• 1 package (9 ounces) frozen French-cut green beans

A comforting bowl of beef barley soup is a great way to warm up on a cold winter's eve.

Directions

• 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, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
• Remove cross cuts. Cut beef from bones; cut beef into 3/4-inch pieces. Skim fat from soup. Stir in beef and barley; continue cooking, covered, 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.