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Beef Barley Soup
Diana Rattray
At a Glance
Course : Appetizer, Dinner, Entree, Lunch, Main Course
Special : Easy
Type of Prep : Simmer
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Potluck, Winter
This hearty beef and barley soup is delicious with biscuits or cornbread and a tossed salad.
INGREDIENTS:
- 2 to 3 meaty beef shank bones, about 2 pounds
- 1 quart beef broth
- 2 cups water
- 1/3 cup pearl barley
- 1 cup diced onion
- 1 cup diced celery
- 1 1/2 cups diced carrot
- 1 cup diced turnip or rutabaga
- 1 can (14.5 ounces) diced tomatoes
- dash garlic powder, optional
- salt and pepper, to taste
PREPARATION:
In a large stockpot, bring beef, broth, and water to a boil. Reduce heat, cover, and simmer for 1 1/2 to 2 hours. Add barley and simmer for 30 minutes. Add vegetables and diced tomatoes, along with garlic powder, if using. Cover and cook for about 45 minutes longer, or until vegetables are tender. Take bones out and chop meat; return the meat to the broth and add salt and pepper, to taste.
Serves 8.
Serves 8.
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