Title: Beef and Barley Soup
Categories: Soup Beef
Yield: 12 Servings

1	tb	Cooking oil
2	lb	Beef short ribs
2	md	Onions, coarsely chopped
3		Carrots, sliced
3		Stalks Celery, sliced
1	cn	Whole tomatoes (28 oz.),
		With liquid, chopped
2	ts	Water
4		Chicken bouillon cubes
1/3	c	Medium pearl barley

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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