Beef Barley Soup
|Beef short ribs with bones||2 Pound|
|Water||5 Cup (80 tbs)|
|Onion||1 Medium, chopped|
|Salt||1 1⁄2 Teaspoon|
|Sliced carrots||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped cabbage||1 Cup (16 tbs)|
|Quick cooking barley||2⁄3 Cup (10.67 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
In a large saucepan or Dutch oven, 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; allow to cool.
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 for 15 minutes.
Add barley; return to a boil.
Reduce heat; cover and cook for 10-15 minutes or until barley and vegetables are tender.
Stir in parsley.