Beef And Barley Vegetable Soup. Soup For A Great Fall Number 2 !

BEEF AND BARLEY VEGETABLE SOUP

(Picture courtesy of my beloved Great American Collection)

For 6 servings you will need:

1 lb. beef shin or shank (about

1½ inches thick)

2 tsp. vegetable oil

¾ cup coarsely chopped onion

¾ cup each diced celery and

carrot

½ tsp. salt

¼ tsp. black pepper

2 whole allspice

1 bay leaf

6 cups water

1 can (16 oz.) whole tomatoes

2 Tbsp. barley

1 cup packed torn fresh greens,

such as dark green Romaine

leaves, escarole or spinach

Preparation:

1 Brown meat in heated oil in 4-

quart Dutch oven about 3 minutes

on each side.

2 Add onions around meat. Cook

over medium heat,

stirring, until

onions are lightly browned, about

5 minutes.

3l Add carrot and celery. Cover and

cook over low heat for 15 minutes.

4 Sprinkle vegetables and meat

with salt and pepper. Add bay leaf,

allspice, water and tomatoes.

5 Cover and simmer 2 hours over

low heat.

16 Remove meat. When cool enough

to handle, cut meat into ½ inch

pieces. Discard fat and bones; return

meat to soup.

7 Add barley and greens. Boil

gently, uncovered, until barley is

tender and soup is thickened, about

25 minutes. Add salt, if needed.