Quench MagazineBeef And Barley Soup | Beef | Quench Magazine
Warm and hearty beef and barley soup simmers with beef short ribs, vegetables, and bouillon for comforting flavor. Perfect for cold days ahead!
Ingredients
- 1 tablespoon cooking oil
- 2 pound beef short ribs
- 2 each onions, coarsely chopped
- 3 each carrots, sliced
- 3 each celery stalks, sliced
- 28 oz tomatoes, can, whole with liquid, chopped
- 2 teaspoon water
- 4 each beef bouillon cubes
- 1/3 cup medium pearl barley
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