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Beef and Barley Soup
Serves 12

  • 1.00 tb Cooking oil
  • 2.00 lb Beef short ribs
  • 2.00 md Onions, coarsely chopped
  • 3.00 Carrots, sliced
  • 3.00 Stalks Celery, sliced
  • 1.00 cn Whole tomatoes (28 oz.), with liquid, chopped
  • 2.00 ts Water
  • 4.00 Chicken bouillon cubes
  • 0.33 c Medium pearl barley

In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts. )

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