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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from The Teitelbaum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Teitelbaum

Category:
Category:

Ingredients:  
Ingredients:  
#3 Lean Beef Stew Meat or Short Ribs
2 Large Beef Stock
2 Medium Onions
3 Cloves Garlic
1 Box Quaker Barley
Carrots
Celery
Beef Bouillon
Salt
Pepper
3 Bay Leaves
Small can Tomato Paste
Water as needed

Directions:
Directions:
In large pan brown beef, add Beef Stock, 3 Stalks of Celery chopped, Chopped Garlic, Onions cut into medium wedges, 3 Bay Leaves, Barley. Salt and Pepper.
Bring to a boil, then turn down to a simmer. Let cook for a couple of hours, stirring every 20 min. or so. Add water to bring up to the level. Add your bouillon, and simmer an hour more. Taste and season to taste. Add your Tomato Paste and stir in so there are no clumps.

Number Of Servings:
Number Of Servings:
enough for more than meal
Preparation Time:
Preparation Time:
30 min. prep. A few hours simmer time.
Personal Notes:
Personal Notes:
You can make less if you just cut back on all your ingredients. Also do not let it stick, be sure to stir. Will freeze wonderfully. Great with warm bread or rolls,

 

 

 

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