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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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When most folks think of barley, they picture it served up in a delicious soup. I'm no exception! This is a hearty soup that's a meal in itself.Jan Spencer, McLean, Saskatchewan Ingredients:
2 pounds bone-in beef short ribs |
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 barley |
1/4 cup minced fresh parsley |
Directions:
1. 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.
2. 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.
3. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts).
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