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Beef And Barley Soup

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Ingredients
  Beef short ribs 2 Pound
  Onion 1 Medium, thinly sliced
  Butter/Margarine 2 Tablespoon
  Water 7 Cup (112 tbs)
  Carrots 4 , chopped
  Celery stalks 2 , sliced
  Pearl barley 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Trim excess fat from ribs.
In Dutch oven slowly brown ribs and onion in butter or margarine; drain off fat.
Add water, carrots, celery, barley, parsley, salt, and pepper.
Cover and simmer for 2 to 2 1/2 hours or till meat is tender.
Remove meat; skim fat from broth.
When cool enough to handle, remove meat from bones.
Cut up meat and return to broth.
Discard bones.
Bring soup to boiling; reduce heat.
Simmer, uncovered, about 10 minutes longer.
Season to taste.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Barley
Interest: 
Healthy

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