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    Wednesday, September 23, 2015

    Beef Barley Soup Recipe


        3 pounds beef shank cross cuts, cut 1-inch thick
        1 tablespoon vegetable oil
        1 medium onion, chopped
        1/2 cup carrot, chopped
        1/2 cup celery, chopped with leaves
        3 cloves garlic, minced
        1-1/2 teaspoons salt
        1-1/2 teaspoons dried thyme leaves
        1/2 teaspoon pepper
        1 bay leaf
        1/3 cup pearl barley, medium
        1 package frozen French-cut green beans, 9-oz.

    Cooking Instructions

        Heat oil in large, deep pot over medium. 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.
        Remove beef. 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.
        Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.

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    Item Reviewed: Beef Barley Soup Recipe Rating: 5 Reviewed By: Mrs. Chef
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