Beef Barley Soup
December 2, 2019 • comments
Ingredients
- (3 lbs) Meaty Soup Bones
- (1 Tbsp) oil
- (1 medium, chopped) Onion
- (1/2 cup, chopped) Carrot
- (1/2 cup, chopped) Celery, with leaves
- (3 cloves, minced) Garlic
- (1.5 tsp) Salt
- (1.5 tsp) Dried Thyme
- (1/2 tsp) Pepper
- (1) Bay Leaf
- (1/3 cup) Pearl Barley
- (9 oz - Frozen - French cut style recommended) Frozen Green Beans
Directions
- 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 at least one hour.
Remove meat. Cut beef from bones; cut beef into ¾ inch pieces. - Skim fat from soup.
- Stir in beef and barley, continue cooking, covered, 50 to 60 minutes or until the 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.
