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Beef And Barley Soup |
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Serves: 10 Print this RecipePhyllis Utterback, Glendale, California 1 tablespoon cooking oil 2 pounds beef short ribs 2 medium onions, coarsely chopped 3 large carrots, sliced 3 ribs celery, sliced 1 (28-ounce) can whole tomatoes with liquid, chopped 2 quarts water 4 chicken bouillon cubes 1/3 cup medium pearl barley nutritional information for this recipe
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 the barley is done. © Copyright Reiman Publications, 1993-1997 Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Cheesy Vegetable Soup Hungarian Goulash Soup Fresh Fruit Soup Turkey Wild Rice Soup Harvest Corn Chowder Beef And Barley Soup Asparagus Leek Soup Creole Jambalaya Clam Chowder Mom's Chicken Noodle Soup Chile Verde Chunky Chili Buttery Onion Soup Italian Vegetable Soup Sausage Broccoli Chowder Kentucky Chili Corn And Sausage Chowder Confetti Chowder California Cheese Soup Beef and Cabbage Stew Cheddar Ham Chowder Classic Chili Country Fish Chowder Creamed Cabbage Soup Ham and Lentil Soup Holiday Fruit Soup Old-Fashioned Tomato Soup Sauerkraut Soup Tortilla Soup Basque Vegetable Soup Beef Noodle Soup Best Broccoli Soup Creamy Vegetable Soup French Onion Soup Gazpacho New England Clam Chowder Panfish Chowder Potato Soup With Spinach Dumplings Sausage Lentil Soup Savory Cheese Soup Southwestern Chicken Soup Spicy Pork Chili Turkey Soup Vegetable Beef Soup Wild Duck Gumbo |
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