← Back to Search Results
American
 Beef and Barley Soup Recipe-18397

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Bonnie’s sister Meredith Spangenberg inspired this hearty soup, a favorite at her annual winter soup party.

Yield: 8 to 10 servings

Ingredients

  • 1 tablespoon oil
  • 1½ large onions, chopped (about 3 cups)
  • 4 cloves minced garlic
  • 4 ribs celery, chopped (about 3 cups)
  • 1 pound carrots, peeled and chunked
  • 2½ pounds bone-in beef shank
  • 8 cups water
  • ¾ cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 cup pearl barley, rinsed and drained

Directions

1. Heat the oil in a 4-quart stock pot or saucepan over medium-high heat. Add the onions and garlic and cook over medium heat until the onions begin to caramelize, about 10 minutes. Add the celery and carrots; cook until vegetables soften, about 5 minutes. Push the vegetables to one side of the pot, add the beef, and brown both sides 3 to 5 minutes.

2. Add the water, ½ cup parsley, salt, and pepper. Bring to a boil over high heat, reduce to low, cover, and simmer until the beef is tender, at least 1 hour. Remove the beef and let cool. Remove the meat from the bone and the marrow from inside the bone, chop into bite-size pieces, and return to the pot along with the barley.

3. Cook, covered, for 45 minutes or until barley is tender. Taste and adjust seasoning. Serve sprinkled with the remaining parsley.


© 1995 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10 and includes 1/8 teaspoon of added salt per serving.

261kcal (13%)
69mg (7%)
11mg (19%)
397mcg RAE (13%)
744mg
46mg
28g
4g
5g
23g
44mg (15%)
417mg (17%)
3g (13%)
6g (9%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cook-with-jamie Cook with Jamie
by Jamie Oliver
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mexican-everyday Mexican Everyday
by Rick Bayless
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?