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My Mother's Cooking - Beef Barley Soup
Beef Barley Soup
My Mother's Cooking
What is Barley?
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What is barley? Whole grain barley is a healthy high-fiber and high-protein grain boasting numerous health benefits. Learn more about cooking with barley, the different types of barley, calories and protein in barley and the numerous health benefits
BEEF BARLEY SOUP
When my mother made beef barley soup she always started with some meaty beef soup bones and cooked them until the meat fell off of the bones. Then she would remove the bones and strain the remaining liquid before adding the rest of the ingredients.
Today, I sometimes start with commercial beef broth and chunks of boneless beef if I am in a hurry, but it does not taste quite the same. This recipe begins with meaty beef shanks.
The vegetables that my mother used varied somewhat depending upon which ones were available in her garden, but they always included onions, carrots and celery if possible. Since I don’t have a garden, I have modified the recipe.
She also used regular barley. which takes some time to cook but I just add the quick cooking kind that can be added during the last 30 minutes.
2 Lbs. of Meaty Beef Shanks
2 Onions (peeled and cut into quarters)
2 Carrots (scraped and cut into one inch chunks)
2 Stalks of Celery (trimmed and cut into two inch lengths)
2 Stalk of Parsley
1 Tablespoon of Salt
20 Whole Peppercorns
1 Bay Leaf
2 Tablespoons of Oil
Water or Stock to cover
1-28 Oz. Can of Whole Tomatoes (break each tomato into 2-4 pieces)
1 Package of Frozen Mixed Vegetables
1 Cup of Quick Cooking Barley
1 Tablespoon of Thyme
1 Teaspoon of Sugar
Salt to Taste
- Rinse the meat and pat dry with paper towels.
- Trim the onions, carrots and celery
- Place the tomatoes in a bowl and break each whole tomato into 3-4 pieces using a spoon.
- In a large Frying Pan or Dutch oven, heat the oil and brown the beef shanks on all sides.
- If you are using a frying pan, transfer the meat to a large soup pot, add the carrots, onions, celery, parsley, salt and peppercorns and enough water to cover it all by an inch.
- Gently simmer for about two hours until the meat is ready to fall off of the bones.
- Remove the meat and bones to a separate plate to cool, strain the remaining ingredients and return the strained broth to the soup kettle.
- Add the tomatoes, mixed vegetables and seasoning to the broth and simmer for thirty minutes while the meat cools.
- Remove the meat from the bones, cut it into small pieces and return it to the soup.
- Add the barley and continue cooking for about 30 minutes. This is a good time to check for taste and adjust the seasoning if necessary.
Serve with some good bread or rolls and you have a complete meal.
Beef Barley Soup
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