Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 1/2 lbs. flanken or short ribs
• 1 can (1 lb.) peeled tomatoes
• 1 cup barley
• 4 cups water
• 2 carrots, peeled and cut in 1/2-inch slices
• 2 onions, peeled and quartered
• 4 talks celery, cut in 1/2-inch slices
• 2 white turnips, peeled and quartered
• 1 1.2 tsp. salt
• 1.4 tsp. pepper

Directions

1. Combine meat, tomatoes, barley, and water in a large heavy saucepan or Dutch oven. Mix well.

2. cook, covered, for 1 hour or until meat is almost tender. Add carrots, onions, celery, turnips, salt pepper and more water, if needed. Mix well.

3. Cook covered for 30 minutes longer, or until met, barley and vegetables are tender. Spoon, while hot, into wide mouth vacuum bottle.

Email to a friend | Print this recipe | Back