Prep : 3 hours + chilling Cook : 1 hour Makes 6 to 8 servings
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
1/2 cup medium pearl barley
1 . In a large soup kettle , combine soup bones , water , peppercorns and salt . Slowly bring to a boil about 30 minutes . Reduce heat ; cover and simmer for 2-1/2 hours or until meat comes easily off the bones .
2 . Set beef bones asisde until cool enough to handle . Strain broth ; cool and chill . Skim off fat . Remove meat from bones ; discard bones and cut meat into bite size pieces . Retun meat 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 .
early in winter I make up big pots of this chunky soup to freeze in plastic containers . Then you can bring out 1 ot 2 at a time . Heat the frozen soup in a saucepan on low all morning , for a piping hot lunch .
TIP : Good to serve your kids when they come home from school for lunch .