BEEF AND BARLEY SOUP

Here's a Beef and Barley Soup that's our fave! I have posted it in the past, but thought I'd post it for newer peeps! I this recipe from an Italian cookbook - given to me by a friend before I got married. Hubby is Italian, and I guess she wanted to make sure I could cook "Italian" for him?

Beef and Barley Soup

2 Pounds beef short ribs

1 medium onion, thinly sliced

2 tablespoons butter or margarine

7 cups water

4 carrots, chopped

2 stalks celery, sliced

½ cup pearl barley

¼ cup snipped parsley

2 teaspoons salt

¼ teaspoon pepper

Parmesan cheese

Trim excess fat from ribs. In Dutch oven, slowly brown ribs and sliced onion in butter or margarine; drain off fat. *Add water, carrots, celery, barley, parsley, salt, and pepper. Cover and simmer for 2 to 2 ¼ hours or till meat is tender. Remove meat; skim fat from broth.

When cool enough to handle, remove meat from bones. Cut up meat and return to broth. Discard bones. Bring soup to boiling; reduce heat. Simmer, uncovered, about 10 minutes longer. Season to taste. Top with Parmesan cheese. Makes 6 main dish servings.

(*At this point, I put all ingredients in crock pot!)