Beef Barley Soup Recipe
Beef Barley Soup is an amazingly delicious appetizer recipe. Try this Beef Barley Soup recipe; I am sure you will have a huge fan following for this one!
Ingredients
2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking barley
1/4 cup minced fresh parsley
Directions
In a large saucepan or Dutch oven, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat.
Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Remove ribs; allow to cool.
Skim fat.
Remove meat from bones and cut into bite-size pieces; return to broth.
Add carrots, celery and cabbage; bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Add barley; return to a boil.
Reduce heat; cover and cook for 10-15 minutes or until barley and vegetables are tender.
Stir in parsley.
Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Remove ribs; allow to cool.
Skim fat.
Remove meat from bones and cut into bite-size pieces; return to broth.
Add carrots, celery and cabbage; bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Add barley; return to a boil.
Reduce heat; cover and cook for 10-15 minutes or until barley and vegetables are tender.
Stir in parsley.
