Beef and Barley Soup

By á-4460

Ingredients

• 1 T. vegetable oil
• 2 pounds boneless short ribs
• 2 med. onions, coarsely chopped
• 3 large carrots, sliced
• 3 celery ribs, sliced
• 1 can (28 oz.) diced tomatoes, undrained
• 2 quarts water
• 4 chicken bouillon cubes
• 1/2 c. med. pearl barley

Details

Servings 10

Preparation

Step 1

In a large soup kettle or Dutch oven, heat oil over medium-high; brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for 2 hours. Add barley; simmer 50 to 60 minutes longer or until beef and barley are tender.