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BEEF AND BARLEY SOUP

Ingredients: 1 Tablespoon(s) Cooking oil 2 Pound(s) Beef short ribs 2 medium Onions, coarsely chopped 3 Carrots, sliced 3 Stalks Celery, sliced 1 Can(s) Whole tomatoes (28 oz.), 2 Teaspoon(s) Dried Thyme 4 Chicken bouillon cubes 1/3 Cup(s) Medium pearl barley Directions: In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93
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