Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Barley - Beef Barley Soup
Famous Authors (View All Authors)
Beansandgrains - Barley -  Beef Barley Soup Post by :rockynate Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3054

Click below to download : Beansandgrains - Barley - Beef Barley Soup (Format : PDF)

Beansandgrains - Barley - Beef Barley Soup

2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley


In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool.

Skim fat. Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts)
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Barley -  Easy Mexican Barley Bake Beansandgrains - Barley - Easy Mexican Barley Bake

Beansandgrains - Barley -  Easy Mexican Barley Bake
-------- ------------ ------------------------------- 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) corn, drained 1 can (14 1/2 ounces) diced tomatoes/jalapeno peppers 1 can (7 ounces) diced green chilies, drained 1 can (2 1/4 ounces) sliced black olives, drained 3 cups cooked pearl barley (instant works fine also) 3 cups shredded Jack or cheddar cheese (or a combination) To cook barley: place 1 cup pearl barley in 3 cups water in medium saucepan. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about
PREVIOUS BOOKS

Beansandgrains - Barley -  Barley, Corn And Provolone Bake Beansandgrains - Barley - Barley, Corn And Provolone Bake

Beansandgrains - Barley -  Barley, Corn And Provolone Bake
3 1/2 cups water 3/4 teaspoon salt, divided 1 cup uncooked pearl barley 1 teaspoon olive oil 1 1/2 cups chopped sweet onion 1 cup fresh corn kernels (about 2 ears) 1 cup diced red bell pepper (about 1 large) 1/4 cup chopped fresh parsley 2 teaspoons minced fresh or 1/2 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 3/4 cup (3 ounces) shredded sharp provolone, Fontina or part-skim mozzarella Combine water and 1/4 teaspoon salt in a large saucepan; bring to a boil. Add barley. Return to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat;
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT