Beef and barley soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cooking oil |
| 2 | pounds | Beef short ribs |
| 2 | mediums | Onions, coarsely chopped |
| 3 | Carrots, sliced | |
| 3 | Stalks Celery, sliced | |
| 1 | can | Whole tomatoes (28 oz.), |
| With liquid, chopped | ||
| 2 | teaspoons | Water |
| 4 | Chicken bouillon cubes | |
| ⅓ | cup | Medium pearl barley |
Directions
In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3½ qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93