Serves: 12
Total Calories: 73

1 1/2 pounds beef shank sliced
1 tablespoon vegetable oil
1 1/2 cups onions chopped
1 cup carrot chopped
1/2 cup celery chopped
8 cups water
1 (14 1/2-ounce) can stewed tomatoes cut up and juice reserved
3/4 cup pearl barley
2 tablespoons beef bouillon
2 teaspoons Worcestershire sauce
1 1/2 teaspoons basil dried basil leaves, crushed
2 cloves garlic minced
1/4 teaspoon black pepper
10 mushrooms medium, sliced

Preparation Time: 15 minutes
Slow Cooker Cooking Time: 5 to 5 1/2 hours on high or 10 to 11 hours on low
Last-Minute Cooking Time: 30 minutes on high
1. In a 10-inch skillet over medium-high heat, brown beef shanks in oil. Transfer to a slow cooker.

2. Add to slow cooker, in order, onions, carrots, celery, water, stewed tomatoes with juice, barley, bouillon granules. Worcestershire sauce, basil, garlic and pepper. Do Not Stir.

3. Cover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours or until meat is tender.

4. Remove beef shanks from slow cooker set aside until cool enough to handle. Cool mixture slightly. Skim off fat. Add mushrooms to slow cooker. Cut meat from bone dice and return meat to soup in slow cooker. Cover and cook on high for 30 minutes or until heated through.

Serve with saltine crackers or fruit muffins.

Note: Soup can be made ahead through Step 4. Cool, then cover and refrigerate up to 2 days. To reheat, transfer to a large saucepan and cook over medium heat for 15 to 20 minutes, stirring occasionally. Soup can be frozen up to 2 months. Thaw in refrigerator before reheating.

Nutritional Facts:

Serves: 12
Total Calories: 73
Calories from Fat: 12

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