Beef and Barley Soup
Total TimePrep: 15 min. Cook: 2 hours 50 min.
Makes10-12 servings (3-1/2 quarts)
OK recipe. High in cholesterol per the nutritional calculator I had analyze it.
I have made this soup several times and use beef shanks, cheaper than short ribs, and receive many compliments. The soup is very tasty.
I haven't made the soup yet just found it on while roaming but it does sound good other than the tomatoes myself and husband and 4 sons do not like tomatoes and i was just woundering if it had a tomatoe taste to it cause if so it would be a waste for me to make just asking? thanks
The genius of this recipe lies in the bone-in short ribs, I refer to as flavor missiles. The chicken bullion granules boiled with the ribs makes for a amazing broth. Unlike the previous reviews I added the entire 28oz of tomatoes. In fact I added 2 tbls of tomato paste to give it a nice deep rich base. FANTASTIC flavor. a tsp of basil, tyme, and oregano for personal touch and I'm telling you. Excellent soup!
Good Fall soup :)
I WISH SOME ONE WOULD ADD THE NUTRITIONAL FACTS TO THIS SOUP, BUT CHANCES ARE I'LL MAKE IT ANYWAY. IT SOUNDS SOOOOOO GOOD.
Ihave been making this soup since I first saw the recipe, many years ago. I do modify it a little, like Cabin's review. I have always used less tomatoes and more barley. We love this soup and it has been a favorite for many years.
My family liked the soup, but they thought it had too many tomatoes. Next time I will use a 14.5 oz. can and not the 28 oz. can. Also, my husband recommending adding more barley.