Beef Barley Soup
"From TOH - yet to try."
- Ready In:
- 5hrs 30mins
- Ingredients:
- 14
- Yields:
-
2 quarts
ingredients
- 3 soup bones with meat (beef shanks or short ribs)
- 2 1⁄2 quarts water
- 1 medium onion, chopped
- 5 tablespoons beef bouillon granules
- 1 tablespoon cider vinegar
- 1⁄2 - 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 bay leaves
- 1 1⁄2 cups carrots, chopped
- 1 1⁄2 cups celery, chopped
- 2 medium potatoes, peeled and cubed
- 1⁄2 cup medium pearl barley
- 1⁄2 teaspoon dried thyme
- 1⁄4 - 1⁄2 teaspoon dill weed
directions
- In Dutch oven or soup kettle, combine first 8 ingredients.
- Slowly bring to a boil.
- Skim foam with a slotted spoon.
- Reduce heat, cover and simmer for 3-4 hours.
- Discard bay leaves.
- Set bones aside to cool and remove meat from bones and dice.
- Skim fat from broth surface.
- Return meat to pot and add remaining ingredients.
- Cover and cook for 1 hour or until barley and vegetables are tender.
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RECIPE SUBMITTED BY
BeansnRice
United States
I'm married with two kids. I mostly work off of recipes but I usually revise them to suit my tastes.
