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Beef & Barley Noodle Soup (made with rib roast leftovers)
Beef & Barley Noodle Soup (made with rib roast leftovers)

Before you jump to Beef & Barley Noodle Soup (made with rib roast leftovers) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change you need to make is to pay more attention to what you purchase when you shop for food because it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? A superb healthy option can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy each day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy eating regimen.

Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to beef & barley noodle soup (made with rib roast leftovers) recipe. You can have beef & barley noodle soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
  1. Take 2-4 leftover rib bones from a prime rib roast
  2. Provide water
  3. Take 1-2 cloves garlic, chopped
  4. Prepare 1 TB mixed dried herbs (I use thyme and rosemary)
  5. Take salt and pepper
  6. Get 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
  7. Use 2 cups chopped fresh carrot
  8. Use 1/4 cup dry barley
  9. Prepare 1 cup kernel corn, fresh, frozen, or canned
  10. You need 1/2-1 cup dry noodles
  11. Take beef bullion (optional)
Steps to make Beef & Barley Noodle Soup (made with rib roast leftovers):
  1. Place rib bones in a large Dutch oven or stock pot and cover with water completely.
  2. Bring to a boil. Cover and reduce heat.
  3. Simmer for 3-4 hours
  4. Remove the ribs and any meat that may have become detached. Set aside to cool.
  5. Refrigerate the beef stock for about an hour, or until the fat congeals on top (I usually make the broth the day before and refrigerate overnight)
  6. Remove the meat from the bones and chop coarsely. Discard the bones and refrigerate the meat until you're ready to add it to the soup.
  7. Remove the solidified fat from the chilled broth.
  8. Heat the broth over medium heat. Don't worry if the broth tastes weak at this point; it will reduce later.
  9. Sautee the garlic and herbs in a little oil over medium heat until the garlic is soft and the herbs are fragrant. Careful not to burn it!
  10. Add the sauteed garlic and herbs, tomato option, chopped carrots and barley and simmer for 45 minutes, uncovered.
  11. Add the meat, corn, and noodles and simmer for 30 minutes.
  12. Taste the broth and season to taste with salt and pepper.
  13. If the soup becomes too thick by serving time, add more water (with a bit of bullion in it, if desired) as needed.

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