Beef and Barley Soup
By on · In Budget Cooking, Dinner, Herbs and Spices, Luncheon, Meals, Meats, Regional and Ethnic, Soups and Stews, Techniques, Vegetables
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)
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