1 tbsp Cooking oil
2 lb Beef short ribs
2 medium Onions, coarsely chopped
3 Carrots, sliced
3 Stalks Celery, sliced
1 can Whole tomatoes (28 oz.),
With liquid, chopped
2 tsp Water
4 Chicken bouillon cubes
1/3 cup Medium pearl barley
A Recipe for
Beef & Barley Soup
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Beef & Barley Soup is one of thousands in the Recipes-to-go Beef Cookbook.
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
If you enjoy this Beef & Barley Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Beef & Barley Soup from the recipe cookbook of Recipes-to-go (Beef)
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Never eat more than you can lift. |
| Miss Piggy |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
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. Yield: 10-12 servings. (3 1/2 qts.)
SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93
Serves: 12
Beef & Barley Soup Recipe brought to you by Recipes To-Go