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  • Beef Barley Soup

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    Ingredients

    • 2 1/2 lbs. beef short ribs
    • 2 tbsp. veg. oil
    • 7 c. water
    • 1 (16 ounce.) can tomatoes, cut up
    • 1 lg. onion, sliced
    • 2 tbsp. instant beef bouillon granules
    • 1 1/2 teaspoon salt
    • 1 teaspoon dry basil, crushed
    • 1/2 teaspoon Worcestershire sauce
    • 2 c. sliced carrot
    • 1 c. sliced celery
    • 2/3 c. quick cooking barley
    • 1/2 c. minced green pepper
    • 1/4 c. snipped parsley

    Directions

    1. In a large kettle or possibly Dutch oven brown short ribs in warm oil over low heat; drain well. Stir in water, undrained tomatoes, onion, bouillon granules, salt, basil and Worcestershire sauce. Cover; simmer for 1 1/2 hrs. Stir in carrot, celery, barley, green pepper and parsley. Cover, simmer for 45 min. Remove ribs; when cold sufficient to handle, cut off any meat and coarsely chop. Throw away bones. Skim fat from soup. Return meat to soup; heat through. Season to taste with salt and pepper. Makes 8 servings.

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