Mom's Beef Barley Soup

By [e-mail]

Ingredients

• 2 large Beef Shanks
• 2 quarts Water
• 3/4 cup Quaker quick barley
• 1 cup Celery ; sliced
• 1 cup Carrots ; grated
• 1 Onion ; chopped
• 4 clove Garlic ; minced
• 1/2 cup Red wine
• 1 piece Lemon peel
• Salt & pepper ; to taste
• 1/2 teaspoon Dried basil
• 1/2 teaspoon Oregano
• 1/2 cup Parsley
• 2 Bay leaf
• 1/2 teaspoon Rosemary
• 2 Tomato ; chopped
• 4 tablespoon Tomato paste

Details

Servings 8

Preparation

Step 1

In a 4 quart saucepan or Dutch oven, brown beef shanks. Remove beef and add celery, carrots, onion and garlic-cook until tender. Add water, barley, beef shanks,red wine, lemon peel, and salt & pepper.

Simmer for 2 hours.

Add remaining ingredients and simmer another hour.