Beef and Barley soup

Name: Beef and Barley soup
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2-3 cups barley I like it thick with barley; 48 oz beef broth; 4 Beef short ribs cut and chop some meat off bone; 2 stalks celery chopped; 1 onion finely chopped; 3 cloves garlic finely chopped; 2 small dried hot peppers or pepper flakes to taste; Package sliced mushrooms; 4 cups Water to top off pot; 4 carrots chopped; 1 parsnip chopped; Oregano optional, we grow our own and use it frequently; Black pepper to taste

Andy Randazzo @cook_3067553

Beef and Barley soup

Andy Randazzo @cook_3067553

Saved

Ingredients

1 hour 30 minutes

6 servings

2-3 cupsbarley I like it thick with barley
48 ozbeef broth
4Beef short ribs cut and chop some meat off bone
2 stalkscelery chopped
1onion finely chopped
3 clovesgarlic finely chopped
2small dried hot peppers or pepper flakes to taste
Packagesliced mushrooms
4 cupsWater to top off pot
4carrots chopped
1parsnip chopped
Oregano optional, we grow our own and use it frequently
Black pepper to taste

Saved

Steps

1 hour 30 minutes

1

Add all ingredients except carrots and parsnip to hot pot (pressure cooker). Cook for 30 minutes or as per manufactures suggested setting.
2

After time and pot has cooled enough to open add carrots and parsnips for additional 15 minutes. I like my root veggies a little firm, if you prefer you can skip this and add the root veggies to the initial step.