Beef and Barley Soup--Thursday

This recipe originated from the recipe here. I still change the seasoning up every time, but this is now my guideline recipe instead of the other.

Beef and Barley Soup

1 Soup Bone or beef shank--I think they are the same thing?

8 beef bouillon cubes (I usually add a little more)

8 cups of water

1 tsp salt

2 TBSP ketchup (exactly)

1 tsp garlic

1/2 tsp thyme leaves

1/2 tsp pepper

Onion

Celery, with leaves (the leaves have a lot of flavor and it saves time not cutting them off)

Potatoes

Carrots

1/2 cup pearl barley

I like to cut off as much of the fat as possible off my meat so I painstakingly cut off fat and cut the meat into small pieces. However, you could just throw it in the pot and add your ingredients then remove later to shred meat if you would like. If you are a fat-cutter-offer, I recommend doing it while still mostly frozen.

Add meat, water, bouillon, seasoning, onion and celery to pan. Simmer. (I do mine most of the day.) About an hour before serving, add cut up carrots, potatoes and barley. (cut pieces small so you get lots of flavors in one spoonful)

Serve with bread or crackers. Last night we had it with this bread.