Hay box short rib vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Diced onion |
| 1 | tablespoon | Minced fresh celery leaves |
| ¾ | cup | Diced potato |
| ¾ | cup | Diced carrot |
| ¾ | cup | Diced celery |
| 1 | cup | Chopped cabbage |
| 1 | cup | Fresh, whole, peeled tomatoes |
| 2 | pounds | Short ribs, cut into 3 inch pieces |
| 5 | cups | Water |
| 1 | Bay leaf | |
| Salt and freshly ground black pepper to taste | ||
| ¼ | cup | Barley |
Directions
Assemble and prepare all vegetables. Place short ribs and water in a heavy soup pot. Turn burner to high and boil. Add all the vegetables and bring to a rolling boil. Add bay leaf, salt and pepper, and barley. Stir well. Cover immediately with a tight fitting lid. Cook in a hay box 8 hours. Reheat on top of stove a few minutes. Serves 6-8.
Origin: Almanac's Hearth Companion for 1993. Shared by: Sharon Stevens