Beef Barley Soup
Curling is a favorite winter sport around here. Our Farmers' Curling Bonspiel feature hearty food like this.—Joanne ShewChuk, St. Benedict, Saskatchewan9 ServingsPrep: 20 min. Cook: 4 hours
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)