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2 pounds beef short ribs
In skillet slowly brown short ribs on all sides; drain well.
In crockpot place carrot, celery, green pepper, and onion. Place short ribs atop.
Combine undrained tomatoes, barley, parsley, bouillon granules, salt, and basil. Pour over meat. Add water; do not stir.
Cover, cook on low heat setting for 10-12 hours. Remove bones from soup; chop meat. Skim fat from soup. Return meat to cooker. Season to taste with salt and pepper.
Poster's Notes:
Posted by Muffymom, Z'L
Nutritional Info Per Serving: 526 Calories (kcal); 42g Total Fat; (71% calories from fat); 19g Protein; 18g Carbohydrate; 86mg Cholesterol; 625mg Sodium
2 cups thinly sliced carrot
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion sliced
1 16-oz can tomatoes, cut up
2/3 cup barley
1/4 cup chopped fresh (or dried) parsley
1 tablespoon instant beef bouillon granules
2 teaspoons salt, optional
3/4 teaspoon dried basil, crushed
5 cups water
rehydrated dried mushrooms (this isn't in the original recipe, but I like it)
This makes a very thick, hearty soup. I think if you added more meat it could be a supper with salad and some good bread. I like it when it is cold for Sukkot (next year we should need it--this year it was 80 degrees).