GadgetGuy
(Formerly Shermie)
Vegetable Beef & Barley Soup.
11-13-2012, 06:36 PM
Here's a soup recipe that I'm in the process of doing right now! It is good, delicious, so satisfying and is one of those comfort foods that you'll LOVE to enjoy for the coming winter!!
Ingredients;
1 medium to large beef shank,
2 Tblsp olive oil.
2 small or medium carrots, peeled and sliced.
1 medium onion, chopped.
1 half bell pepper, chopped.
3 small stalks celery, chopped.
2 cloves garlic, chopped.
Seasonings;
1 or more dashes each;
Seasoned Salt.
Salt.
Ground black pepper
Garlic Powder.
Allspice.
Sylvia's Seasoning .
Cajun Seasoning.
Dash of sugar.
1 or 2 bay leaves.
1 can consume' with equal can of water.
1 large can whole tomatoes with equal can of water.
About 1/2 cup quick-cooking barley.
2 to 5 medium size potatoes, peeled and cut into medium-size chunks.
1 cup mixed vegetables.
Directions;
Heat oil in 5-qt Dutch Oven.
Season beef shank lightly on both sides and add to hot oil. Brown on both sides until well-brown and carmelized, as you would with a pot roast.
Add chopped veggies and garlic on top of meat. Add beef consume' and 3 equal cans of water. Chop whole tomeatoes from can and add to pot. Add 1 equal can of water.
Add dashes of spices above and bay leaves. Let liquid come to a boil, then lower heat to a simmer and cook for 90 minutes to 2 hours, or at least until meat is tender around shank bone.
Remove meat from liquid, let it cool slightly, then remove meat from bone and chop coarsely. Return meat and bone back to veggie liquid. Add quick-cooking barley, mixed veggies and potatoes.
Cook for at least 10 to 15 minutes more. Adjust seasonings if need or desired. Skim off any fat that has come on the top of the liquid.
This is a good way & time to used up salvagable veggies, or any leftovers that you might have on hand in the fridge!
Enjoy!
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