Three Stick to the Ribs Soup Recipes

Barley is the Common Ingredient in This Hearty Fare

Sep 29, 2009 Jan Czech

This versatile cereal grain is recognized as an important part of a healthy diet. It is high in fiber and a good source of beta-glucan which helps lower cholesterol.

When its cold outside there is nothing like comfort food. And soup fills the bill. A pot of soup simmering on the stove harkens back to grandmother’s kitchen. After skiing, snow blowing, sledding, shoveling or any cold weather activity, any of these three hearty soups will warm a person up.

Ingredients for German Vegetable Soup

• ½ cup dried lima beans
• ½ cup dried peas
• 2 tablespoons barley
• 2 tablespoons rice.
• 2 tablespoons dried kidney beans
• 2 quarts water
• ½ cup celery
• 2 potatoes, sliced
• 2 onions, sliced
• 1 turnip, diced
• 1 cup stewed tomatoes
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 ham bone – after the family has enjoyed a bone in ham, this delicious soup can be the next day’s meal.
• 1 hot dog

Directions for Making German Vegetable Soup

1. Wash lima beans, peas, barley, rice and kidney beans.
2. Soak overnight in cold water.
3. Bring to boiling point.
4. Add celery, potatoes, onions, turnips, tomatoes, salt and pepper.
5. Simmer slowly for 2 hours. Add water as it cooks away.
6. About ½ an hour before serving add ham bone and season to taste.
7. Slice hot dog and add to pot.
8. Remove bone before serving.

Ingredients for Beef, Barley and Vegetable Soup

• 1 and a half pound soup bone – ask the butcher for a beef bone with some meat still on it.
• 2 and a quarter quarts water
• 2 cloves garlic, minced
• 4 teaspoons salt
• ¼ teaspoon pepper
• ½ cup barley
• 1 cup chopped celery tops
• 1 cup coarsely chopped onions
• 2 cups sliced fresh carrots
• ½ pound green beans – fresh if possible but frozen will do in a pinch.
• 1 one pound can tomatoes.

Directions for Making Beef, Barley, and Vegetable Soup

1. Put the soup bone, water, garlic, salt and pepper into a large kettle.
2. Bring to a boil.
3. Cover and simmer for one hour.
4. Add barley, celery tops and onion.
5. Simmer for another hour.
6. Add carrots, green beans and tomatoes.
7. Simmer until vegetables are tender

Ingredients for Bean and Barley Soup

• 1 cup dry lima beans
• 3 quarts water
• 2 pounds short ribs
• 2 onions, quartered
• Salt and freshly ground black pepper to taste
• ½ cup chopped, fresh parsley
• 2 bay leaves
• ¾ to one cup barley
• 4 carrots, thickly sliced
• 2 ribs celery, chopped, including leaves

Directions for Making Bean and Barley Soup

1. Soak lima beans in water to cover overnight.
2. The next day put three quarts of water in large pot.
3. Add the meat, bring to a boil and skim off the fat.
4. Add the remaining ingredients, (the carrots and celery may be added an hour later for a firmer texture.
5. Simmer for two to three hours, stirring occasionally, until the beans are soft.
6. Remove meat and slice from the bones.
7. Remove bay leaves and celery leaves.
8. Return meat to soup.
9. Season to taste.
10. A sixteen ounce can of tomatoes may be added if desired.
11. Serve hot.

The copyright of the article Three Stick to the Ribs Soup Recipes in Recipes is owned by Jan Czech. Permission to republish Three Stick to the Ribs Soup Recipes in print or online must be granted by the author in writing.

A Hot Bowl of Soup

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