Beef Barley Soup

December 2, 2019 • 0 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.
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