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Parsnip and Beef Barley Soup


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Rate this recipe 4.5/5 (26 Votes)


  • 3 tbsp olive oil
  • 1 lb assorted fresh mushrooms, sliced
  • 1/2 lb onions, chopped
  • 2 celery stalks, chopped
  • 4 large garlic cloves, chopped
  • 3 1/2 lb beef shank slices
  • 8 cups beef broth
  • 2 red peppers, chopped
  • 1 lb parsnips, sliced
  • 1/2 lb carrots, sliced
  • 1 1/2 cup pearl barley
  • 1 1/2 cup canned crushed tomatoes with added puree
  • 2 tbsp dried marjoram
  • 1 tbsp dried thyme


Servings 12


Step 1

Heat oil in heavy large pot over medium-high heat; add mushrooms and onions. Saute until mushrooms brown; about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce to medium-low heat. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper.


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