Beef Barley Soup

Submitted by Irmgard

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 2 lbs short rib of beef
• 5 cups water
• 1 (16 ounce) can tomatoes, cut up
• 1 large onion, sliced
• 1 tablespoon instant beef bouillon granules
• 2 teaspoons salt
• 3⁄4 teaspoon dried basil, crumbled
• 2 cups sliced carrots
• 1 cup sliced celery
• 3⁄4 cup chopped green pepper
• 2⁄3 cup quick-cooking barley
• 1⁄4 cup snipped parsley

directions

1. In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
2. Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
3. Simmer, covered, for 1-1/2 hours.
4. Add carrots, celery, green pepper, barley, and parsley.
5. Simmer, covered, 45 minutes more.
6. Remove meat and bones.
7. Chop meat; discard bones.
8. Skim excess fat from soup.
9. Return meat to soup; heat through.