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Beef Barley Soup

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings


3 lbs beef shank cross cuts, cut 1 inch thick

1 Tbs vegetable oil

1 medium onion, chopped

1/2 cup chopped carrot

1/2 cup chopped celery with leaves

3 cloves garlic, minced

1- 1/2 tsp salt

1- 1/2 tsp dried thyme

1/2 tsp 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, 5 cups water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.

Remove cross cuts. Cut beef from bones; cut beef into 3/4-inch pieces. Skim fat from soup. Stir in beef and barley; continue cooking, covered, 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.

Nutrition facts

Serving Size 1 serving
Calories 235
Calories from Fat 73 (31%)
% Daily Value*
12%Total Fat 8g
11%Saturated Fat 2.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3.8g
22%Cholesterol 66mg
19%Sodium 461mg
17%Potassium 583mg
3%Total Carbohydrate 10g
11%Dietary Fiber 2.8g
Sugars 2g
Sugar Alcohols 0g
60%Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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