Beef Barley Soup

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This hearty soup has fabulous beef flavor with the barley added for substance and texture. You'll definitely be going back to the kitchen for seconds!

Ingredients

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

Directions

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 1/2-2 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.

Yield: 8 servings (2 quarts)

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