Beef & Barley Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Cooking oil,
2 lbs: Beef short ribs,
2 medium: Onions, coarsely chopped
3: Carrots, sliced
3 Stalks: Celery, sliced
1 can: Whole tomatoes, (28 oz.),
With liquid, chopped
2 tsp: Water,
4: Chicken bouillon cubes,
1/3 cup: Medium pearl barley,
Directions:
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. Yield: 10-12 servings. (3 1/2 qts.)
SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93
Source from luhu.jp
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. Yield: 10-12 servings. (3 1/2 qts.)
SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93
Source from luhu.jp