Beef Barley Soup 2







Ingredients:

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

1-1/2 teaspoons salt

1-1/2 teaspoons dried thyme

1/2 teaspoon pepper

1 bay leaf

1/3 cup medium pearl barley

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



Instructions:

1. 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.

2. 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.

3. Add green beans; bring to a boil. Reduce heat; simmer 2 to 3

minutes or until beans are tender. Discard bay leaf.



Makes 6 servings.