Beef Barley Soup
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"Perfect for a wintery night. Easy to make, satisfying and very tasty. This soup will be on the menu again for sure. Thanks "- Cathryn
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Beef Barley Soup Preparation
In large kettle or dutch oven, brown short ribs over low heat. Drain well. Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrot celery, barley, green pepper, parsley. Cover, simmer for 45 minutes. Remove ribs. When cool enough to handle, cut off any meat and coarsely chop Discard bones. Skim off fat from soup. Return meat to soup, heat through. Season to taste with salt and pepper. Makes 8 servings. Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 06:59:05 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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Beef Barley Soup Reviews
6 years, 5 months, 3 days, 10 hours, 53 minutes ago
Perfect for a wintery night. Easy to make, satisfying and very tasty. This soup will be on the menu again for sure. Thanks
9 years, 1 months, 2 weeks, 5 days, 16 hours, 40 minutes ago
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