Beef Barley Soup With Spinach Food

BEEF SHANK & BARLEY SOUP

Steps:

• In 8 quart Dutch oven in hot oil, brown beef shanks on both sides. Remove to a plate.
• In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned.
• Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven.
• Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water.
• Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender.
• Discard bones, skim fat from liquid.
• Add spinach to pot, bring back to boil, reduce heat and simmer, covered, 10 minutes.

GROUND BEEF, SPINACH AND BARLEY SOUP

Steps:

• Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
• Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
• Bring to a boil over high heat.
• Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
• Stir in spinach and cook until spinach starts to wilt.
• Garnish as desired.

BEEF BARLEY SOUP WITH SPINACH...

Steps:

• Combine beef, soup mix, thyme, 5 cups water, 1/2 teaspoons salt and 1/4 teaspoons pepper in pot, bring to boil.
• Reduce heat cover and simmer 1 hour.
• Stir in barley simmer covered 45 minutes-1 hour or till tender and beef is fork tender.
• Stir in spinach remove from heat. Let stand covered 5 minutes.