Beef Barley Soup

Ingredients

• 3 pounds beef shank cross cuts, cut 1 inch thick
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• ½ cup chopped carrot
• ½ cup chopped celery with leaves
• 3 cloves garlic, minced
• 5 cups water
• 1½ teaspoons salt
• 1½ teaspoons dried thyme leaves
• ½ teaspoon pepper
• 1 bay leaf
• ⅓ cup medium pearl barley
• 1 package (9 ounces) frozen French-cut green beans

Directions

1. Heat oil in dutch oven over medium heat until hot.
2. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender.
3. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil.
4. Reduce heat; cover tightly and simmer 1 hour.
5. Remove cross cuts from dutch oven.
6. Cut beef from bones; cut beef into ¾-inch pieces.
7. Skim and discard fat from soup.
8. Return beef to dutch oven; stir in barley.
9. Cover and simmer 50 to 60 minutes or until beef and barley are tender.
10. Add green beans; bring to a boil.
11. Reduce heat; simmer 2 to 3 minutes or until beans are tender.
12. Discard bay leaf.