Short Rib Soup

Recipe Ingredients

1		Lima beans - (15 1/4 oz)
1		Cut green beans - (14 1/2 oz)
4 cups	948ml	Water
2 lbs	908g / 32oz	Beef short ribs
1		Diced tomatoes - (14 1/2 oz) - undrained
1 cup	110g / 3.9oz	Coarsely-chopped carrot
3/4 cup	46g / 1.6oz	Chopped onion
1/3 cup	78ml	Pearl barley
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Dried basil
1		Bay leaf

Recipe Instructions

Drain beans, reserving liquid; set the beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until the meat is tender.

Remove meat from bones; discard bones. Cut the meat into bite-size pieces, and return to kettle. Add beans, and cook for 10 minutes or until heated through. Remove bay leaf before serving.

This recipe yields 10 servings.

Source:
Hellen Jolly on the http://www.prodigy.net Food BB

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