Beef Barley Soup



National Cattlemen's Beef Association

Makes 6 servings.

Total preparation and cooking time: 2-1/2 hours



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 teaspoons salt

1-1/2 teaspoons dried thyme leaves

1/2 teaspoon pepper

1 bay leaf

1/3 cup medium pearl barley *

1 package (9 ounces) 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.





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