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Beef barley soup
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| Artist: |
_ |
| Categories: |
Beef, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Beef shanks | | 2
| cup | Thinly sliced carrots | | 1
| cup | Sliced celery | | 3/4
| cup | Chopped green pepper | | 1
| large | Onion, sliced | | 1
| | (16 oz.) can cut up tomatoes | | 1/4
| cup | Snipped parsley | | 1
| tbsp | Instant beef bouillon | | | -granules | | 2
| tsp | Salt | | 3/4
| tsp | Dried basil, crushed | | 5
| cup | Water |
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Procedures:
| 1 | Cut beef into cubes, brown on all sides, and drain well. | | 2 | In crockery cooker place carrot, celery, green pepper and onion. | | 3 | Place beef on top. | | 4 | Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. | | 5 | Do not stir. | | 6 | Cover. | | 7 | cook on low heat 10 to 12 hours. | | 8 | Remove bones if used. | | 9 | Skim any fat. | | 10 | Season with salt and pepper to taste. |
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