Beef, Soups and Stews

BEEF BARLEY SOUP

  • 10 pounds Beef Shortribs w/bones
  • 25 cups Water
  • 5 cans Tomatoes, Diced
  • 5 medium Onions, chopped
  • 5 teaspoons Salt
  • 5/8 teaspoon Pepper
  • 10 cups Carrots, Sliced
  • 5 cups Celery, Sliced
  • 5 cups Cabbage, Chopped
  • 3 1/2 cups Barley
  • 1 1/4 cups Parsley, Minced

    • In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Don Treakle of South Range, WI. 

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