Short Rib & Barley Soup

• 1 Tablespoon Olive Oil
• 2 pounds Boneless Short Ribs
• 1 whole Large Onion, Chopped
• 3 whole Large Carrot, Diced
• 3 stalks Celery, Diced
• 2 cans (14 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Minced
• 2 teaspoons Paprika
• 2 teaspoons Pepper
• 1 teaspoon Italian Seasoning
• 2 cans (14 Oz. Size) Beef Broth
• 2 cups Water
• 3 cups Low Sodium Chicken Broth
• 2/3 cups Regular Pearl Barley
• Grated Parmesan Cheese

1. 1. In a Dutch oven, heat oil over medium high heat. Add short ribs in a single layer and brown them on one side (about 3 minutes). Flip them over and brown on the other side, about another 3 minutes.
2. 2. Add onions, carrots, celery, tomatoes, garlic, paprika, pepper and Italian seasoning. Stir until evenly combined. Add beef broth, water and chicken broth. Stir and bring to a boil. Reduce to medium and cover. Simmer until meat is tender about 1 hour.
3. 3. Add barley and stir. Simmer about 50-60 minutes until barley is tender and cooked through. Remove beef from the soup and shred it into bite-sized pieces. Add it back into the soup and stir to combine. Garnish with Parmesan cheese and serve. Enjoy!

olive oil, onion, carrot, stalks celery, tomatoes, garlic, paprika, pepper, italian seasoning, beef broth, water, chicken broth, regular pearl, parmesan cheese

Taken from tastykitchen.com/recipes/soups/short-rib-barley-soup/ (may not work)