BEEF BARLEY SOUP
I found this recipe in a Better Homes and Gardens cookbook that was a gift from my sister. I used to make this soup a lot when I was a stay-at-home mom and still like to cook up a pot occasionally on the weekend when short ribs are on special.
Provided by Irmgard
Categories Grains
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
- Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
- Simmer, covered, for 1-1/2 hours.
- Add carrots, celery, green pepper, barley, and parsley.
- Simmer, covered, 45 minutes more.
- Remove meat and bones.
- Chop meat; discard bones.
- Skim excess fat from soup.
- Return meat to soup; heat through.
Nutrition Facts : Calories 529.1, Fat 41.7, SaturatedFat 18, Cholesterol 86.2, Sodium 677.1, Carbohydrate 19.2, Fiber 4.9, Sugar 4.3, Protein 19.4
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