Related recipes: Beans and Grains, Beef, Grains, Low-Fat, National Cattleman’s Beef Association, Soups, Soups/Salads
Preparation facts
Yield: 6 servings
Ingredients
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
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 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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
