Beef Barley Vegetable Soup Recipe
Ingredients
| 1 pound beef shanks,cracked | ||
| Water | 7 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| 2 tablespoons WYLER'S or STEERO Beef-Flavor Instant Bouillon or 6 Beef-Flavor Bouillon Cubes | ||
| Basil leaves | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| 1/2 cup uncooked regular barley | ||
| Carrots | 3 Medium, chopped | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
Directions
In large kettle or Dutch oven, combine shanks, water, tomatoes, onion, bouillon, basil and bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Remove shanks from stock; cut meat into 1/2-inch pieces.
Skim off fat.
Add meat and barley; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add carrots and celery; cook 30 minutes longer.
Remove bay leaf.
Refrigerate leftovers.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Remove shanks from stock; cut meat into 1/2-inch pieces.
Skim off fat.
Add meat and barley; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add carrots and celery; cook 30 minutes longer.
Remove bay leaf.
Refrigerate leftovers.
Chef
