Beef and Barley Soup
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This delicious Beef and Barley Soup, brimming with tasty and flavorful ingredients, is so comforting on a crisp, cold day. Filling, this soup could be served as a main course for dinner or luncheon.
Beef and Barley Soup
Author: Phyllis Utterback
Recipe type: Soups and Stews
Serves: 12 (3 1/2 Quarts)
Ingredients
- 1 Tablespoon cooking oil
- 2 pounds beef short ribs
- 2 medium onions, coarsely chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 can whole tomatoes (28 ounces), with liquid, chopped
- 2 teaspoons water
- 4 chicken bouillon cubes
- 1/3 Cup medium pearl barley
Instructions
- 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 barley is done.
Notes
Yield: 10-12 servings. (3 1/2 Quarts)
