Beef Barley Soup II

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  1. In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat.
  2. Reduce heat: cover and simmer for 1½ to 2 hours or until meat is tender.
  3. Remove ribs; cool.
  4. Skim fat.
  5. Remove meat from bones and cut into bite-size pieces; return to broth.
  6. Add carrots, celery and cabbage; bring to a boil.
  7. Reduce heat; cover and simmer 15 minutes.
  8. Add barley; return to a boil.
  9. Reduce heat; cover and cook 10 – 15 minutes or until barley and vegetables are tender.
  10. Add parsley.