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 | ||
| Water | 5 Cup (16 tbs) | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Onion | 1 Medium, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Cabbage | 1 Cup (16 tbs), chopped | |
| 2/3 cup quick-cooking barley | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
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.
Chef
