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4 beef short ribs ( 1½ to 1/¾ lbs. approx.)
1 cup chopped yellow onion
¼ cup minced shallot (optional)
1 cup diced carrots
1 cup chopped celery
1 cup frozen corn ( may use canned )
1 cup cut green beans (I use canned)
1 skinned and chopped medium tomato
2 ½ Quarts Water = (10 cups) (plus + ½ to 1 cup reserved if needed later in the cooking process)*See Note below
2 Tbs. cooking oil (I used Crisco Brand )
½ tsp. fresh ground black pepper
¼ cup medium Barley
1/3 cup uncooked tubettini ( pasta ) #42 Ronzoni I used*See Note below
1 tsp. cumin powder
3 Tbs. Beef soup base ( Powdered form; I used Queen Ann Brand)* See Note below
2 Knorr’s beef Bullion Cubes { -(4)- if Powdered Soup Base not available}
1 tsp. kosher salt
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1. In a 4 Quart pot, add the beef ribs; oil; shallot; onions; salt; and on very low heat & covered…..lightly brown the ribs turning to brown on all sides & just until the onions are translucent. Approx. 20 minutes.
2. Add: - 2 ½ quarts water; celery; barley; black pepper; cumin powder; soup base; tomato; and bring to a slow boil. Boil until the liquid reduces a third….approx. 1 hour.
3. Remove the beef and bones & set aside to cool until it can be handled. When cooled enough, pick & scrape off the meat from the bone trying to eliminate the Fat, and break up into small pieces. Discard the bones and fat.
4. Add the Meat back into the soup pot with the liquid
5. Add the corn; carrots; beans; bullion cubes; and let simmer with cover ajar, and slowly boil for approx. 1 ½ to 2 hours.
6. At and before the last 15 minutes of boiling, then add the tubettini (pasta)
Finished soup will be approx. 2 ½ quarts…..serves 6 to 8
*Notes:*
Sometimes, and depending on the amount of liquid in the
Ingredients, I do add ½ to 1 cup of water during the cooking
Process
If the Powdered Beef soup base is not available, then you
add two more beef bullion cubes. Using (2) in step #2 and (2)
in step #5 accordingly
The pasta can also be ones own choice of a small pasta, such as Tiny small shells or orzo
1 cup chopped yellow onion
¼ cup minced shallot (optional)
1 cup diced carrots
1 cup chopped celery
1 cup frozen corn ( may use canned )
1 cup cut green beans (I use canned)
1 skinned and chopped medium tomato
2 ½ Quarts Water = (10 cups) (plus + ½ to 1 cup reserved if needed later in the cooking process)*See Note below
2 Tbs. cooking oil (I used Crisco Brand )
½ tsp. fresh ground black pepper
¼ cup medium Barley
1/3 cup uncooked tubettini ( pasta ) #42 Ronzoni I used*See Note below
1 tsp. cumin powder
3 Tbs. Beef soup base ( Powdered form; I used Queen Ann Brand)* See Note below
2 Knorr’s beef Bullion Cubes { -(4)- if Powdered Soup Base not available}
1 tsp. kosher salt
/////////////////////////////////////////////////////////////////////////////////////////////////
1. In a 4 Quart pot, add the beef ribs; oil; shallot; onions; salt; and on very low heat & covered…..lightly brown the ribs turning to brown on all sides & just until the onions are translucent. Approx. 20 minutes.
2. Add: - 2 ½ quarts water; celery; barley; black pepper; cumin powder; soup base; tomato; and bring to a slow boil. Boil until the liquid reduces a third….approx. 1 hour.
3. Remove the beef and bones & set aside to cool until it can be handled. When cooled enough, pick & scrape off the meat from the bone trying to eliminate the Fat, and break up into small pieces. Discard the bones and fat.
4. Add the Meat back into the soup pot with the liquid
5. Add the corn; carrots; beans; bullion cubes; and let simmer with cover ajar, and slowly boil for approx. 1 ½ to 2 hours.
6. At and before the last 15 minutes of boiling, then add the tubettini (pasta)
Finished soup will be approx. 2 ½ quarts…..serves 6 to 8
*Notes:*
Sometimes, and depending on the amount of liquid in the
Ingredients, I do add ½ to 1 cup of water during the cooking
Process
If the Powdered Beef soup base is not available, then you
add two more beef bullion cubes. Using (2) in step #2 and (2)
in step #5 accordingly
The pasta can also be ones own choice of a small pasta, such as Tiny small shells or orzo
