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Beef-Barley Soup Recipe

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This recipe for Beef-Barley Soup is from Nana & Pop's Favorite Recipes, 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:  
2 pounds beef short ribs
2 cups thinly sliced carrot
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion, sliced
1 16 oz can tomatoes, diced
2/3 cup barley
1/4 cup snipped parsley
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 cup dried basil, crushed
5 cups water
Directions:
Directions:
In skillet slowly brown short ribs on all sides, drain well. Place carrot, celery, green pepper, and onion. Place short ribs atop. Combine undrained tomatoes, barley, parsley, bouillon granules, salt, and basil. Pour over meat. Add water; do not stir. Cover; cook on low-heat setting for 10 to 12 hours. Remove bones from soup; chop meat. Skim fat from soup. Return meat to cooker. Season to taste with salt and pepper. Makes 8 to 10 servings.
Personal Notes:
Personal Notes:
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