Beef and Barley Soup Recipe
I love this recipe because it's so easy to prepare. It allows me time to play with my two children - Avery, 4, and Sarah, 2 - or work on craft projects. I usually serve it with crusty bread and a crisp green salad.
This recipe is:
Contest Winning
* 10-12 Servings
* Prep: 15 min. Cook: 2 hours 50 min.
Ingredients
* 1 tablespoon canola oil
* 2 pound beef short ribs
* 2 medium onions, coarsely chopped
* 3 large carrots, sliced
* 3 celery ribs, sliced
* 1 can (28 ounces) diced tomatoes, undrained
* 8 cups water
* 4 teaspoons chicken bouillon granules
* 1/3 cup medium pearl barley
Directions
* In a Dutch oven, heat oil over medium-high heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
* Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender. Yield: 10-12 servings (3-1/2 quarts).
Beef and Barley Soup published in Country February/March 1993, p47
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
No comments:
Post a Comment