Hay box short rib vegetable soup

Yield: 6 servings

Measure 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 \N Bay leaf
\N \N Salt and freshly ground black pepper to taste
¼ cup Barley

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

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