Beef and barley soup

12 servings

Ingredients

Quantity Ingredient
1 tablespoon Cooking oil
2 pounds Beef short ribs
2 mediums Onions, coarsely chopped
3 Carrots, sliced
3 Stalks Celery, sliced
1 can Whole tomatoes (28 oz.),
With liquid, chopped
2 teaspoons Water
4 Chicken bouillon cubes
⅓ cup Medium pearl barley

Directions

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. (3½ qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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