Beef Barley Soup

Beef Barley soup

I love soup in the fall and winter.  There is just something wonderful about a bowl of soup and fresh hot bread on a chilly evening.  This is one of my favorite beef soup recipes.  It is so filling and satisfying.  It keeps well so you can have it for dinner and take some for your lunch the next day and it will taste just as good as it did the night before(or two nights before).  It does take some time, but is well worth the effort.

3 1/2 lbs. short ribs

3 carrots, scrubbed

3 ribs of celery with the leaves on

2 onions, whole and studded with 2 cloves

4 cloves of garlic

6 cups of water

4 cups of beef broth (you can use store bought, but homemade is so much better)

4 large springs of parsley

3 carrots, scrubbed and cut into 1/4 inch slices

3 ribs celery, cut into 1/4 inch slices

1 cup peas (frozen or fresh)

1 cup green beans (you can use canned or frozen)

1 cup cooked pearl barley

salt and pepper to taste

2 tab. parsley, chopped

Place ribs with whole carrots, whole celery with leaves, onions and garlic into a stock pot.  Add water and 2 cups of broth.  Bring to boil and then reduce heat and simmer, covered for about 1 hour.  Skim off foam.  Add parsley sprigs and simmer for another hour.  Remove meat and remove bones and fat.  Cut up meat and strain broth.  Discard carrots, celery, onions and garlic cloves.  Chill broth and then skim off fat on top.  Return to pot and add sliced carrots, celery, peas and green beans and simmer for about 10-15 minutes.  Add the meat, chopped parsley and barley.  Simmer for another 10 minutes, then serve.


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