Beef Barley Soup

Ingredients -

14 cups Water
2 pounds Beef Shank or Chuck
2 Beef Bones
1 sprig Fresh Parsley and 2-3 Bay Leaves, tied in a bundle
1 stalk Celery, diced
1 large Onion, chopped
2 large Carrots, cleaned, shredded
2 large Idaho Potatoes, shredded
1 tablespoon Concentrated Beef Bouillon
1/4 teaspoon Dried Thyme
Salt and Pepper, to taste

Preparation:

1. In a large saucepan or stockpot, over low heat, simmer water, bones, shank, herbs and celery 2-3 hours. Do not boil.

2. Remove meat from soup stock, set aside to cool, then shred by hand.

3. Remove and discard bones.

4. Remove and discard herb bundle.

5. Add meat back to stock.

6. Add onions, carrots, potatoes, beef bouillon, and thyme to soup stock.

7. Simmer on low heat 1 hour.

8. Add quick barley.

9. Simmer on low heat 1 hour.

10. Salt and pepper to taste.

Soup Making Tip

Freezing Bean Soup

Bean soups thicken when frozen so you may be required to additional water or broth to the soup, after thawing.

Soup Making Tip

Slow Cooking

Occasionally a great soup or stew takes time to make, so plan on putting in the effort and spending several hours getting every ingredient and technique just right.