| This recipe is liked by 0 person(s). |
Beef Barley Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 pounds | beef short ribs |
| 5 cups | water |
| 1 16-ounce can | chopped or blended tomatoes |
| 1 large | onion, grated |
| 1 tablespoon | instant beef bouillon granules |
| 2 teaspoons | salt |
| ¾ teaspoon | dried basil |
| 2 cups | carrots, sliced |
| 1 cup | celery, sliced |
| ¾ cup | green pepper, chopped |
| 2/3 cup | quick cooking barley |
In dutch oven slowly brown ribs on all sides, drain off excess fat. Add water, tomatoes, onion, bouillon granules, salt, and basil. Simmer covered 1½ hours. Add carrots, celery, green pepper, and barley. Simmer covered, 45 minutes. Remove meat and bones. Skim off fat. Chop meat and return meat to soup.
Serves 6-8.
This is from Anne Chambers, who gave it to Carme Engel, who sent it to me, who put it in this book for you to try.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.