Beef Barley Soup
When most folks think of barley, they picture it served up in a delicious soup. I'm no exception! This is a hearty soup that's a meal in itself.—Jan Spencer, McLean, Saskatchewan
Ingredients
- 2 pounds bone-in beef short ribs
- 5 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 to 1-1/2 teaspoons salt, optional
- 1/8 teaspoon pepper
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup chopped cabbage
- 2/3 cup quick-cooking barley
- 1/4 cup minced fresh parsley
Reviews
Very bland, not impressed at all
This was great, but I used Italian-seasoned canned tomatoes and added a shake of extra herbs. Next time I'll make it with beef chuck roast instead of the short ribs.
This just tasted bland to me.
This soup is very good! I make it as often as I can...it goes very quickly! The only thing I do different is I leave out the cabbage, personal preference. I just add alittle more of the carrots and celery. Very, very tasty!!
A Good Hardy Soup. Full of flavor and it smells so good. All you need is biscuits or dark bread on the side.
Jan your the best. Soup was great
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