Beef Barley Soup With Thyme Recipe

Summary

Cooking Time45 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Beef shanks4 Pound (Meaty Crosscuts, About 1 Inch Thick)
 Salt3⁄4 Teaspoon
 Black pepper3⁄4 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)
 Vegetable oil3 Tablespoon
 Cold water8 Cup (128 tbs)
 Mushrooms1 Pound, sliced to make 6 cups
 Carrots3 Large, thinly sliced to make 1 1/2 cups
 Yellow onion1 Large, chopped to make 1 1/2 cups
 Stalk celery1 , chopped to make 1/2 cups
 Garlic3 Clove (15 gm), minced
 Beef stock/Low-sodium beef broth3 Cup (48 tbs)
 Chicken stock/Low- sodium chicken broth3 Cup (48 tbs)
 Low sodium whole tomatoes14 Ounce (1 Can, Undrained)
 Medium pearl barley1⁄3 Cup (5.33 tbs)
 Bay leaf1
 Chopped fresh thyme leaves/1/4 teaspoon dried thyme leaves1 Teaspoon
 Minced parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 593 Calories from Fat 265

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 102.4 mg

Sodium 711.8 mg29.7%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4.3 g17.1%

Sugars 6.7 g

Protein 55 g109.7%

Vitamin A 99.5% Vitamin C 24.3%

Calcium 9.7% Iron 37%

*Based on a 2000 Calorie diet

Directions

1. Season the beef shanks with the salt and pepper, then coat with the flour, shaking off any excess. In a 6-quart Dutch oven, heat 2 tablespoons of the oil over moderately high heat. Add the beef shanks and cook, turning occasionally, for 10 minutes or until evenly browned. Add the water, increase the heat to high, and bring to a boil. Lower the heat, cover partially, and simmer for 1 1/2 hours, skimming the surface occasionally.
2. In a large heavy skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Add the mushrooms, carrots, onion, celery, and garlic and saute for 5 minutes.
3. To the Dutch oven, add the vegetables, beef and chicken stocks, tomatoes and their juices, barley, bay leaf, and thyme. Raise the heat to high and return to a boil, stirring to break up the tomatoes. Lower the heat and simmer, uncovered, for 45 minutes or until the beef is tender.
4. With a slotted spoon, transfer the beef to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and return to the soup, discarding the bones. Reheat the soup until steaming. Discard the bay leaf and stir in the parsley.
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