Reprinted from The Blood Type Diet Website (www.dadamo.com)
Beef-Barley Soup
Description:
Wonderfully satisfying! Ox tails can be used, too. The best is leftover prime rib roast bones, with some meat left on, of course! Short ribs might work well, too.
Ingredients:- 1 pound or more of soup bones
- 2 quarts water to start
- 6 cloves garlic, minced
- 1 good sized onion, chopped
- sea salt, to taste
- 1-1/2 cup barley
- 1 cup carrots, optional
- fresh ground black peppercorns, optional
How to make it:- Put your bones in large pot and cover with water.
- Bring to boil, then turn down to low, and simmer for three to four hours.
- Keep covered with water, may need to add some.
- Try to maintain at least a quart and a half.
- Then remove bones to cool.
- Add remaining ingredients and when cooled down, remove the meat off the bones.
- Bring to boil again, and then simmer for another hour or so.
- Can add more beef base or bouillon if your bones are not rich.
- Also, can add fresh ground black peppercorns if you are inclined.
- Let sit off heat for fifteen minutes to cool slightly and let flavors meld.
- Should serve four to six people.
- Serve with a crusty rye roll.
- Enjoy!
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