Beef Barley Soup Recipe
Introduce this Beef Barley Soup to your craving taste buds. They'll never ever want anything else for a long time to come. If you have a lot of beef on hand then you know its time to make some Beef Barley Soup. The Beef Barley Soup is a glorious invention of the European cuisine. Beef Barley Soup served as Appetizer is the best food to pep me up. Mark this Beef Barley Soup, or else you will later regret bookmarking this recipe.
Ingredients
2 pounds beef short ribs
5 cups water
1 16-ounce can tomatoes, cut up
1 large onion, sliced
1 tablespoon instant beef bouillon granules
2 teaspoons salt
2/3 teaspoon dried basil, crushed
2 cups sliced carrot
1 cup sliced celery
3/4 cup chopped green pepper
2/3 cup quick-cooking barley
1/4 cup snipped parsley
Directions
In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
Add water, undrained tomatoes, onion, bouillon granules, salt, and basil.
Simmer, covered, 1 1/2 hours.
Add carrot, celery, green pepper, barley, and parsley.
Simmer, covered, 45 minutes more.
Remove meat and bones.
Chop meat; discard bones.
Skim excess fat from soup.
Return meat to soup; heat through.
Add water, undrained tomatoes, onion, bouillon granules, salt, and basil.
Simmer, covered, 1 1/2 hours.
Add carrot, celery, green pepper, barley, and parsley.
Simmer, covered, 45 minutes more.
Remove meat and bones.
Chop meat; discard bones.
Skim excess fat from soup.
Return meat to soup; heat through.
