Vegetable Barley Soup Recipe Recipe

Name: Vegetable Barley Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. short ribs or possibly flanken -- bones; 4 quarts. or possibly more of water; 1 c. diced carrots; 1 c. diced celery; 1 can peeled tomatoes, cut; 1/2 green pepper; 1 lg. onion; Salt & pepper; 2/3 c. barley; 1/2 c. Lima beans; 1/4 c. red kidney beans, soaked overnight or possibly 1 hour

Servings: persons

2 lbs. short ribs or possibly flanken -- bones
4 quarts. or possibly more of water
1 c. diced carrots
1 c. diced celery
1 can peeled tomatoes, cut
1/2 green pepper
1 lg. onion
Salt & pepper
2/3 c. barley
1/2 c. Lima beans
1/4 c. red kidney beans, soaked overnight or possibly 1 hour

1
Place water in pot to boil.
2
Add in bones and cook for 1 hour.
3
Add in meat, beans and barley.
4
Cook meat till partially done, then add in vegetables.
5
Stir constantly so which beans and barley do not stick to pan.
6
Bones may be removed earlier.
7
Add in minced parsley or possibly dill weed for added flavor the last 5 min of cooking.
8
Dry mushrooms can be added to this soup as well as any other vegetable you so desire.
9
This is wonderful for freezing in cartons and makes a meal in itself.

123

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs. short ribs or possibly flanken -- bones, 4 quarts. or possibly more of water, 1 c. diced carrots, 1 c. diced celery, and more.

Yes, Vegetable Barley Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Barley Soup Recipe

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