Beef And 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
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