PARSNIP AND BEEF BARLEY SOUP RECIPE - (4.3/5)

Parsnip and Beef Barley Soup Recipe - (4.3/5) image

Provided by HeatherS

Number Of Ingredients 14

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

Steps:

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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