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Beef Barley Soup

Yields:8 servings
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Recipe Cooking TimePreparation10 minutes
Cooking2 hours
Ready In3 hours

Ingredients

2 1/2 pounds beef, short ribs
2 tablespoons vegetable oil
7 cups water
16 ounces tomatoes, canned
1 each onion sliced
2 tablespoons beef bouillon granules
1 teaspoon basil
1/2 teaspoon worcestershire sauce
2 cups carrots sliced
1 cup celery sliced
1 cup pearl barley
1/2 cup green bell pepper chopped
1/4 cup parsley leaves
1 1/2 teaspoons salt

Directions

In large kettle or dutch oven, brown short ribs over low heat.

Drain well.

Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil, and Worcestershire sauce.

Cover, simmer for 1 1/2 hours.

Stir in carrot celery, barley, green pepper, parsley.

Cover, simmer for 45 minutes.

Remove ribs.

When cool enough to handle, cut off any meat and coarsely chop Discard bones.

Skim off fat from soup. Return meat to soup, heat through.

Season to taste with salt and pepper.

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FRYMIER

Member Review

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Fettucini Alfredo

VERY GOOD WORK WELL WITH ALITTLE CREAM CHEESE ALSO.

Reviewed by FRYMIER

 
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