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Beef & Barley Soup
beef, soups/stews
1 tablespoon 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 teaspoon water
4 chicken bouillon cubes
1/3 cup medium pearl barley
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
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