Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / My Own Beef Barley Soup Recipe
    Lost? Site Map

    My Own Beef Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    RSL's Note:

    I have really been craving beef barley soup lately, but none of the ones I've tried have knocked my socks off. So I created this one for dinner this evening, taking elements from many different recipes. This is the result - which got raving reviews from my husband. The leftovers for this can easily be frozen for later. *UPDATE 12/15/05* I have made this quite a few times, and I have found that depending on the ribs you use, you will probably need to skim the fat off first, before proceeding with the rest of the soup.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place short ribs in large pot.
    2. 2
      Add water to cover.
    3. 3
      Place on stove and bring to boil.
    4. 4
      When ribs boil, reduce heat to simmer and cover.
    5. 5
      Let simmer 1 hour or so.
    6. 6
      Remove ribs from pot and let cool while you chop the veggies.
    7. 7
      At this point you may wish to let the broth cool and then skim the fat, depending on how much there is.
    8. 8
      Cut veggies up, adding to pot as you go.
    9. 9
      Return pot to boil, then reduce to simmer.
    10. 10
      Remove meat from bones of ribs.
    11. 11
      Trim fat and discard. Cut meat into small pieces, add to pot along with veggies.
    12. 12
      Simmer, covered, approximately 1 more hour.
    13. 13
      Season to taste with salt/pepper and serve.

    Browse Our Top Grains Recipes

    Ratings & Reviews:

    • on July 12, 2006

      55

      This soup works. I did dust the ribs with flour and browned them to the dark caramel stage before adding to the pot. Instead of water I used canned beef broth. I also added more vegetables. After the beef was tender I cut it off the bones and added it back to the broth with the vegys & barley. My favorite soup. I did not need the au jus mix this way.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for My Own Beef Barley Soup

    Serving Size: 1 (257 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 984.7
     
    Calories from Fat 748
    76%
    Total Fat 83.1 g
    127%
    Saturated Fat 35.9 g
    179%
    Cholesterol 172.6 mg
    57%
    Sodium 831.0 mg
    34%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 4.2 g
    16%
    Sugars 2.8 g
    11%
    Protein 36.5 g
    73%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites