Beef Barley Soup

• 2 1/2 lb. beef short ribs
• 2 Tbsp. oil
• 7 c. water
• 1 (16 oz.) can tomatoes
• 1 large onion, sliced
• 2 beef bouillon
• 1 1/2 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. Worcestershire sauce
• 2 c. sliced carrots
• 1 c. sliced celery
• 2/3 c. quick cooking barley
• 1/2 c. chopped green pepper
• 1/4 c. parsley

1. In a large kettle or Dutch oven, brown short ribs in hot oil over low heat; drain well.
2. Stir in water, undrained tomatoes, onion, bouillon, salt, basil and Worcestershire sauce.
3. Cover; simmer 1 1/2 hours.
4. Stir in carrot, celery, barley, green pepper and parsley.
5. Cover; simmer for 45 minutes.
6. Remove ribs; when cool enough to handle, cut off meat and coarsely chop.
7. Discard bones.
8. Skim fat from soup.
9. Return meat to soup; heat through. Season to taste with salt and pepper.

beef short ribs, oil, water, tomatoes, onion, beef bouillon, salt, basil, worcestershire sauce, carrots, celery, cooking barley, green pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=961832 (may not work)