Beef and Barley Soup
a recipe that serves 4 by
Ingredients:
3 pates of lightly salted butter
2 pounds beef short ribs
1 medium onion, chopped
2 celery stalks, sliced
2 large carrots, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 cups of water
6 cups of beef broth
1 tablespoon dried parsley
1 1/2 teaspoon dried basil
3/4 teaspoon pepper
2/3 cup medium pearl barley
Directions:
1. In a large soup pot sprayed with pam, melt butter over medium-high heat. Brown ribs.
2. Add the onions, carrots, celery, tomatoes, water and 4 cups of beef broth; cover and bring to a boil. Let simmer with cover slightly ajar for 1 1/2 hours.
3. Add barley and bring to a boil; let simmer with cover slightly ajar for 1 1/4 hours or until barley is tender.
Note:
This is a hearty meal by itself, serve with a piece of crusty bread or a light salad.