Parsnip and Beef Barley Soup

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

Directions

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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