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BEEF AND BARLEY SOUP

22.08.2008 | Author: Cook | Posted in Barley
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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

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