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Beef Barley Soup Recipe

Curling is a favorite winter sport around here. Our Farmers' Curling Bonspiel feature hearty food like this.—Joanne ShewChuk, St. Benedict, Saskatchewan

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Beef Barley Soup Recipe

Prep: 20 min. Cook: 4 hours

Yield: 9 Servings

20 240 260

Ingredients

3 meaty beef soup bones (beef shanks or short ribs)
2-1/2 quarts water
1 medium onion, chopped
5 teaspoons beef bouillon granules
1 tablespoon cider vinegar
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
2 medium potatoes, peeled and cubed
1/2 cup medium pearl barley
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dill weed

Directions

In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Yield: 9 servings (about 2 quarts)

Originally published as Beef Barley Soup in Taste of Home December/January 2001, p48