Beef Barley Soup

Info
Cook Time:

Serves:

Ingredients

 * 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

Directions
1.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.

2.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.

3.Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.