Beef Barley Soup

Ingredients

• 2 lbs beef short ribs with bones
• 5 cups water
• 1 (14 1/2 ounce) can tomatoes, diced, undrained
• 1 medium onion, chopped
• 1 -1 1/2 teaspoon salt (optional)
• 1/8 teaspoon pepper
• 2 cups carrots, sliced
• 1 cup celery, sliced
• 1 cup cabbage, chopped
• 2/3 cup quick-cooking pearl barley
• 1/4 cup fresh parsley, minced

Recipe

• 1 in a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• 2 remove ribs; cool.
• 3 skim fat. remove meat from bones and cut into bite-size pieces; return to broth.
• 4 add carrots, celery and cabbage; bring to a boil.
• 5 reduce heat; cover and simmer 15 minutes.
• 6 add barley; return to a boil.
• 7 reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender.
• 8 add parsley.