Prairie Barley Beef Soup
Pot barley simmered with beef shank and garden vegetables into a soup thick enough to be supper.
- Prep
- 20 min
- Cook
- 130 min
- Total
- 150 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 8 g
- carbs
- 30 g
- protein
- 22 g
- calories
- 280
Instructions
- 1
Cover the shank with the water, bring to a simmer and skim off the grey foam that rises.
- 2
Add the bay leaves and simmer, half covered, for 90 minutes until the meat falls from the bone.
- 3
Lift out the shank, pull the meat into pieces and return it to the pot. Discard the bone and gristle.
- 4
Add the barley and simmer for 25 minutes.
- 5
Add the onion, carrot, celery and turnip and simmer for another 20 minutes.
- 6
Season well — barley soup takes more salt than you expect — and serve very hot.
Chef's tips
Barley keeps swelling overnight; add a cup of water when you reheat it.
Ingredient substitutions
- pot barley → pearl barley, which cooks about 10 minutes faster
- beef shank → the bones and trim from a roast
Storage
4 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Adding too much barley, which turns the soup to porridge
- •Underseasoning
Serving suggestions
Cooked Prairie Barley Beef Soup?
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