Hearty Beef & Barley SoupUser Submitted Recipe
Dad's Sunday Soup
3 Lbs Beef Shank
1 Bulb Fennel
1 Yellow Onion Med. Dice
2-3 Cloves Of Garlic
2-3 Tsp Herbs De Provence
1/3 Cup Pearl Barley
1/2 Head Cabbage
4 Stalks Celery
3 Sml Red Potatoes
1 Lrg Can Diced Tomatoes
4 Cups Beef Broth (Preferably Pho Broth)
1 Cup Fresh Or Canned Corn
1/3 Pound Green Beans
1/2 Cup Red Wine
1/2 Cup Peas
2 Bay Leaves
Kosher Salt To Taste
Fresh Ground Pepper To Taste
1 Tbl Any Vegetable Oil
Cut the meat off the shank bones and dice in bite size pieces. Leave some meat on the bones.
In a 5 quart pot add oil and saute onions and beef shanks adding salt and pepper for 5-7 minutes. Add fine chop garlic and saute another 2 minutes then add herb de provence, bay leaves and tomatoes. Now add beef (pho) broth and enough water to cover ingredients and simmer for 1 hour.
Add in barley, carrots, celery and green beans. Simmer 20 minutes
Add red potatoes, fennel, and red wine and simmer 20 minutes
Add cabbage, corn, peas and simmer for 20 minutes.
Serve in big bowls with warm crusty artisan sour dough bread and ice cold butter.
Note: beef pho broth can be purchased in your local oriental store or you can make your own. It adds a wonderful flavor profile. It's well worth the effort.
Healthy Comfort Food
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