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#810058
BEEF BARLEY SOUP
Ingredients
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2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley
Procedure
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In a soup kettle, combine ribs, water, tomatoes, onion, salt if
desired and pepper; bring to a boil over medium heat. Reduce heat:
cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Remove ribs; cool. Skim fat. Remove meat from bones and cut into
bite-size pieces;
return to broth. Add carrots, celery and cabbage; bring to a boil.
Reduce heat; cover and simmer 15 minutes. Add barley; return to a
boil. Reduce heat; cover and cook 10-15 minutes or until barley and
vegetables are tender. Add parsley.
Submitted November 18, 1998
by Jenifer Jacob
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