How to make a hearty beef and barley soup

This is a wonderful hearty soup to feed the hungry masses. It is best served with good bread on a chilly winter day.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 tablespoons of canola oil
• 1 ½ lbs. beef shin still on the bone
• 2 carrots diced
• 1 small onion diced
• 2 stalks of celery diced
• 3 cups of water
• 3 cups of V8 juice
• 1 teaspoon thyme
• 1/3 cup barley
• 1 cup chopped tomato
• 3 teaspoons parsley
• Butter
• Salt
• Pepper
• Large pot
• Sauté pan

1. Remove all excess fat from the meat and sear on high heat, all sides for 15 minutes with the canola adding a few pinches of salt and pepper.
2. Using the sauté pan, turn the heat half way down. Combine carrots, onions, celery, and a pat of butter. Keep the mixture moving and cook until tender at the 10 minute mark.
3. Add water and V8 juice to the meat pan. Cover and allow mixture to simmer for 1 ½ hours or until the meat begins to fall off the bone. Add the thyme, tomato, barley, and parsley and simmer for an additional 50 minutes.
4. Remove meat and cut off the bone. Pull the meat apart into bite sizes pieces and return to pan. Lower the heat and allow it to set for 5 minutes. Add salt and pepper to taste before serving.

Tips & Warnings

• Do not over cook the meat, check it often.
• Never allow the pot to over boil.