"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
2 lb. beef short ribs
2 med. onions, coarsely chopped
3 large carrots, sliced
3 celery ribs, sliced
1 can (28oz.) diced tomatoes, undrained
2 qts. water
4 tsp. chicken bouillon granules
1/3 cup med. pearl barley

Directions:
Directions:
In dutch oven,heat oil over med/hi heat. Brown ribs. Add the onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for 2 hours or until beef is tender. Add barley; cover and simmer 50-60 minutes longer or until the barley is tender.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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