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Short Rib Soup

 Short Rib Soup
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
10 ServingsPrep: 15 min. Cook: 2 hours 10 min.

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

  • 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.
  • 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.