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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! —Ann Main, Moorefield, Ontario Ingredients:
2 pounds meaty beef soup bones (beef shanks or short ribs) |
8 cups water |
6 whole peppercorns |
1-1/2 teaspoons salt |
1 cup chopped carrots |
1 cup chopped turnips |
1 cup chopped celery |
1/2 cup chopped onion |
1/4 cup medium pearl barley |
Directions:
1. In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.
2. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender. Yield: 6-8 servings (2 quarts).
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