3 pounds beef shank cross cuts, cut 1 inch thick 1 tablespoon vegetable oil 1 medium onion, chopped 1/2 cup chopped carrot 1/2 cup chopped celery with leaves 3 cloves garlic, minced 5 cups water 1 1/2 teaspoon salt 1 1/2 teaspoon dried thyme leaves 1/2 teaspoon black pepper 1 bay leaf 1/3 cup medium pearl barley * 1 package (9 ounces) frozen French-cut green beans
Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Remove cross cuts from Dutch oven. Cut beef from bones; cut beef into 3/4-inch pieces. Skim and discard fat from soup. Return beef to Dutch oven; stir in barley. Cover and simmer 50 to 60 minutes or until beef and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.
* One-half cup quick-cooking barley may be substituted for pearl barley; add after soup has cooked 1 hour and 40 minutes.
355 calories, 17 grams fat, 16 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.
Very tasty! I added a can of stewed tomatoes and a combination of frozen veggies (corn, peas, lima beans) instead of the green beans, and some fresh shiitake mushrooms, which added nice flavor. Great texture, from the barley, the veggies, and the cut of beef. A perfect hearty, rich soup for a cool winter night.