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Beef Barley Soup

2 1/2 lb Beef short ribs
2 tb Oil
7 c Water
16 oz Can of tomatoes
Onion, large; sliced
2 tb Beef bouillion granules
1 ts Basil
1/2 ts Worcestershire sauce
2 c Carrots; sliced
1 c Celery; sliced
1 c Barley
1/2 c Green pepper; chopped
1/4 c Parsley
1 1/2 ts Salt

In large kettle or dutch oven, brown short ribs over low heat. Drain well. Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrot celery, barley, green pepper, parsley. Cover, simmer for 45 minutes. Remove ribs. When cool enough to handle, cut off any meat and coarsely chop Discard bones. Skim off fat from soup. Return meat to soup, heat through. Season to taste with salt and pepper. Makes 8 servings.

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