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Beef Barley Soup

Category: Soups & Salads


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


In a soup kettle, combine ribs, water, tomatoes, onion, salt ifdesired 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.Remove ribs; cool. Skim fat. Remove meat from bones and cut intobite-size pieces;return to broth. Add carrots, celery and cabbage; bring to a boil.Reduce heat; cover and simmer 15 minutes. Add barley; return to aboil. Reduce heat; cover and cook 10-15 minutes or until barley andvegetables are tender. Add parsley.

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