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Barley Soup Recipe

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This recipe for Barley Soup is from The Oliff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 qt. pot, fill 3/4 with water
beef shanks or short ribs (soup meat- beef)
1 c. Pearl Barley
Onions, chopped
Parsley
2 to 4 carrots, peeled
celery, cut into bite-sized pieces
1 can crushed tomatoes or 3 tbsp. tomato paste
salt and pepper
Directions:
Directions:
Add soup meat to the pot and cook for 1 hour being sure that the water does not come to a boil. Meanwhile, soak barley. Add onions, parsley, carrots, and celery to the pot. Clean off any foam that may have formed and let simmer for 1/2 hour. Drain soaking water from barley and rinse, drain and add to the soup pot. Continue cooking until softened. Pull beef from pot, cool, and pull the meat away from bones returning the meat to pot. Add tomatoes or tomato paste. Add salt and pepper to taste and serve.
Personal Notes:
Personal Notes:
Marie Rohleder had this soup one Christmas and it was one of the best soups I have ever had. ~ Linda

 

 

 

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