Parsnip and Beef Barley Soup

By HeatherS

Ingredients

• 3 tbsp olive oil
• 1 lb assorted fresh mushrooms, sliced
• 1/2 lb onions, chopped
• 2 celery stalks, chopped
• 4 large garlic cloves, chopped
• 3 1/2 lb beef shank slices
• 8 cups beef broth
• 2 red peppers, chopped
• 1 lb parsnips, sliced
• 1/2 lb carrots, sliced
• 1 1/2 cup pearl barley
• 1 1/2 cup canned crushed tomatoes with added puree
• 2 tbsp dried marjoram
• 1 tbsp dried thyme

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat; add mushrooms and onions. Saute until mushrooms brown; about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce to medium-low heat. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper.