BEEF AND BARLEY SOUP

Servings: 12
Ingredients:

1 tb Cooking oil
2 lb Beef short ribs
2 md Onions, coarsely chopped
3    Carrots, sliced
3    Stalks  Celery, sliced
1 cn Whole tomatoes (28 oz.),
With liquid, chopped
2 ts Water
4    Chicken bouillon cubes
1/3 c  Medium pearl barley

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. Servings: 10-12
servings. (3 1/2 qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93

—–