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.),
1 with liquid, chopped
2 tsp water
4 chicken bouillon cubes
1/3 cup medium pearl barley
A Recipe for
Beef & Barley Soup
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This Recipe for Beef & Barley Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Beef & Barley Soup from the recipe cookbook of Recipes-to-go (Meat)
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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"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’." |
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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