Beef & Barley Soup Recipe
Ingredients
3 Lbs. Lean Beef Short Ribs
2 Large Onions, chopped
1/4 Cup Chopped Parsley
3 Cloves Garlic, minced or pressed
3/4 Cup Each Split Peas and Dried Baby Limas
8 Cups Water
3 Beef Bouillon Cubes
1 Tbs. Dillweed
1/4 Lb. Mushrooms, sliced
1/2 Cup Pearl Barley
8 Large Carrots, in 1 inch slices
Salt & Pepper to taste
Directions
In a 6 to 8 qt. kettle, brown meat on all sides.
Add onion and saute' until limp.
Stir in parsley, garlic , split peas, limas, water and bouillon cubes.
Cover and simmer 2 hrs.or until meat is tender when pierced.
Lift out meat; skim and discard fat from broth.
Whirl broth and vegetables a small amount at a time in blender until pureed.
Return to kettle, stir in dill, mushrooms, barley and carrots.
Discard bones and break meat into bitesize pieces.
Stir into soup.
Add salt and pepper to taste.
Cover and simmer about 45 minutes or until barley is tender.
Add onion and saute' until limp.
Stir in parsley, garlic , split peas, limas, water and bouillon cubes.
Cover and simmer 2 hrs.or until meat is tender when pierced.
Lift out meat; skim and discard fat from broth.
Whirl broth and vegetables a small amount at a time in blender until pureed.
Return to kettle, stir in dill, mushrooms, barley and carrots.
Discard bones and break meat into bitesize pieces.
Stir into soup.
Add salt and pepper to taste.
Cover and simmer about 45 minutes or until barley is tender.
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