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Soup: Beef and Barley Soup With Greens




Source of Recipe


Recipe Exchange


Recipe Introduction


Use either beef shin, a flavorful, inexpensive cut from the lower leg of the animal, or beef chuck. Be sure to cut it up yourself so you can trim it well.



List of Ingredients




1/4 cup olive oil
3 large onions, coarsely chopped
6 garlic cloves, minced
Salt, freshly ground black pepper
Water
3 (14 1/2-ounce) cans beef or chicken broth, or a combination
2 pounds well-trimmed boneless beef shin or chuck, cut into 1/2-inch pieces
1 (10-ounce) package frozen chopped collard greens, turnip greens, mustard greens or kale
1 teaspoon dried thyme, crumbled
1 cup pearl barley



Recipe



Heat oil over medium heat in large heavy pot. Add onions, garlic and dash of salt and pepper and cook, stirring often, until tender, 6 minutes.
Stir in 9 cups water, broth, beef and frozen greens.
Increase heat to high and bring to boil. Skim off foam that rises to surface.
Stir in thyme. Reduce heat to low, cover and simmer, stirring and skimming surface occasionally, until beef is tender, 45 to 60 minutes.
Meanwhile, in large, heavy saucepan, combine barley, 3 cups water and 1/2 teaspoon salt. Bring to boil over high heat. Reduce heat to low, cover and simmer until barley is tender, about 40 minutes. Stir barley into soup and season to taste with salt and pepper.


Makes 21 cups or 10 servings.

Variation: For Mushroom-Beef Barley Soup, stir 1 to 1 1/2 pounds sliced mixed button and exotic mushrooms into soup when adding barley. Return soup to boil.
Reduce heat and simmer, uncovered, 15 minutes longer.
Per serving: 279 calories; 11 g fat (3 g saturated fat; 35 percent calories from fat); 21 g carbohydrates; 56 mg cholesterol; 607 mg sodium; 23 g protein; 5 g fiber.