Beef Barley Soup
Updated: Jan 21
4 pounds beef short ribs
6 cups water
1 can Marzano tomatoes, undrained and diced
1 medium onion, diced
2 teaspoons salt
1/2 teaspoon pepper
2 cups carrots, sliced
1 cups celery, sliced
1 cup cabbage, chopped
2/3 cup quick-cooking barley
2 Tablespoons parsley, dried OR 1/4 cup fresh minced
In a large stock pot or Dutch oven, combine ribs, water, tomatoes, onion, salt, pepper - bring to a boil over medium heat. Reduce heat, cover and simmer for 2 hours. Remove ribs and allow to cool. Remove meat from bones and cut into bite-size pieces; return to pan. Add carrots, celery, and cabbage - bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add barley and return to boil. Reduce heat, cover and cook for 15-20 minutes or until barley and vegetables are tender. Stir in parsley.
This soup is delicious served with this crusty bread!
Adapted from this recipe in the 1997 Taste of Home Annual Recipes