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Related recipes: Beans and Grains, Beef, Fall, Grains, Kid-Friendly, Low-Carb, Low-Sugar, National Cattlemans Beef Association, Soups, Soups/Salads, Winter
Yield: 6 servings
3 lbs beef shank cross cuts, cut 1 inch thick
1 Tbs 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 tsp salt
1- 1/2 tsp dried thyme
1/2 tsp 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, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
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.
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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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
