Dutch Beef Barley Soup

Ingredients:

1 tbl Salad Oil

4 lb Cross Cut Beef Shanks

8 cup Water

2 Onions, sliced

1 can Tomatoes

1 tbl Salt

3/4 tsp Fresh Ground Black Pepper

3/4 cup Barley

8 Mushrooms, halved

1/2 med Bunch Broccoli ( cut in 1/2 inch pieces)

3 Carrots, cut in bite size pieces

1/2 tsp Thyme Leaves

Cooking Instructions:

Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt and pepper. Bring to boil, reduce heat and simmer covered for one hour, stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat from liquid; return meat to pot, add barley and bring to boil. Reduce heat simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme. Simmer covered for another 40 minutes.

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