*  Exported from  MasterCook II  *

                             Beef Barley Soup

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Beef short ribs
   2      tb            Oil
   7      c             Water
  16      oz            Can tomatoes
   1      lg            Onion -- sliced
   2      tb            Beef bouillion granules
   1      ts            Basil
     1/2  ts            Worcestershire sauce
   2      c             Carrots -- sliced
   1      c             Celery -- sliced
   1      c             Barley
     1/2  c             Green pepper -- chopped
     1/4  c             Parsley
   1 1/2  ts            Salt

In large kettle or dutch oven, brown short ribs over low heat. Drain
well. Stir in water, undrained tomatoes, onion, bouillion granules,
salt, basil, and Worcestershire sauce. Cover, simmer for 1-1/2 hours.
Stir in carrot celery, barley, green pepper, parsley. Cover, simmer
for 45 minutes. Remove ribs. When cool enough to handle, cut off any
meat and coarsely chop. Discard bones. Skim off fat from soup. Return
meat to soup, heat through. Season to taste with salt and pepper.

Yield: 8 Servings


                   - - - - - - - - - - - - - - - - - -