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
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
Reviews
Didn’t follow recipe exactly, so can’t comment on flavor. Cooks should note that short ribs can be pretty fatty and soup will require skimming.
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.