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Beef And Barley Soup

Cuisine: Jewish
Type: Meat
Courses: Soup
Serves: 12 people

Recipe Ingredients

1 tablespoon 15mlCooking oil
2 lbs 908g / 32ozBeef short ribs
2 lbs 908g / 32ozOnions - coarsely chopped (medium)
3   Carrots - sliced
3   Celery - sliced
1   Whole tomatoes - (28 oz)
  With liquid - chopped
2 teaspoons 10mlWater
4   Chicken bouillon cubes
1/3 cup 78mlMedium pearl barley

Recipe Instructions

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 quarts)

*Phyllis Utterback, Glendale, CA, Country Magazine, Feb. /Mar. 93


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