Beef Barley Soup

• 2 lbs short rib of beef
• 5 cups water
• 1 (16 ounce) can tomatoes, cut up
• 1 large onion, sliced
• 1 tablespoon instant beef bouillon granules
• 2 teaspoons salt
• 3/4 teaspoon dried basil, crumbled
• 2 cups sliced carrots
• 1 cup sliced celery
• 3/4 cup chopped green pepper
• 2/3 cup quick-cooking barley
• 1/4 cup snipped parsley

1. In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
2. Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
3. Simmer, covered, for 1-1/2 hours.
4. Add carrots, celery, green pepper, barley, and parsley.
5. Simmer, covered, 45 minutes more.
6. Remove meat and bones.
7. Chop meat; discard bones.
8. Skim excess fat from soup.
9. Return meat to soup; heat through.

beef, water, tomatoes, onion, instant beef bouillon granules, salt, dried basil, carrots, celery, green pepper, quickcooking barley, parsley

Taken from www.food.com/recipe/beef-barley-soup-81776 (may not work)