Ingredients
2 pounds bone-in beef short ribs5 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1 to 1-1/2 teaspoons salt, optional1/8 teaspoon pepper2 cups sliced carrots1 cup sliced celery1 cup chopped cabbage2/3 cup quick-cooking barley1/4 cup minced fresh parsley
Preparation
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. Remove ribs; cool. Skim fat.
Remove meat from bones and cut into bite-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 a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.
