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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Deetz
Added: Sunday, November 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 medium carrots
3 celery stalks
2 medium onions
1 lb. lean short ribs, cooked
3/4 c. barley, dry
1 cube / tsp. beef bouillon
2 tsp. salt
1/2 tsp. pepper
10 c. water
1 generous handful watercress

Directions:
Directions:
Cut carrots and celery into 2" pieces, dice onions. In an 8 qt. Dutch oven, over high heat, heat carrots, celery, onion, beef ribs, barley, bouillon, salt, pepper, and 10 cups water to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender, stirring occasionally. While soup is cooking, trim tough stems from watercress and coarsely chop. Remove beef ribs from Dutch oven; skim fat from soup. Cut meat from bones; discard bones. Return meat to soup. Add watercress; heat thoroughly.

Personal Notes:
Personal Notes:
This recipe came from Jeff Woodward

 

 

 

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