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Short Rib Soup Recipe

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This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.—Art Winter, Trumbull, Connecticut
TOTAL TIME: Prep: 15 min. Cook: 2 hours 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours 10 min.
MAKES: 10 servings

Ingredients

  • 1 can (15-1/2 ounces) lima beans
  • 1 can (14-1/2 ounces) cut green beans
  • 4 cups water
  • 2 pounds beef short ribs
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup coarsely chopped carrot
  • 3/4 cup chopped onion
  • 1/3 cup medium pearl barley
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon dried basil
  • 1 bay leaf

Directions

  1. Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender.
  2. Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving. Yield: 10 servings.
Originally published as Short Rib Soup in Taste of Home February/March 1999, p47

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Reviewed Feb. 19, 2012

"Have made this twice and it was a hit both times. Will freeze some this time for those winter days I do not want to cook."

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