Best Beef Barley Soup

• 3 lbs beef short ribs (bone in)
• 1 tablespoon beef bouillon (I use Caldo de Res)
• 1 (14 1/2 ounce) can diced tomatoes, organic or 4 roma tomatoes, diced
• 1 large yellow onion, chopped
• 1 teaspoon kosher salt
• 1 teaspoon pepper, coarsely ground
• 1 (12 ounce) bag baby carrots (approx size)
• 5 stalks celery, chopped
• 1 head cabbage, chopped
• 1 (16 ounce) bag pearl barley (approx size)

1. In a large stock pot boil 1 gal water, add beef ribs, tomatoes, onion, salt & pepper - continue to boil for 1 1/2 hour.
2. Remove ribs and slice from bones, discarding bones.
3. Chop into bite sized pieces & return to pot.
4. Add carrots, celery, cabbage and barley and continue to boil for 45 minutes.
5. You could use quick cooking barley for a shorter cooking time but I don't.
6. Ladle up and enjoy!
7. You can always experiment and add ingredients you prefer for a different flavor!
8. When I don't feel like chopping cabbage I just put in 2 bags of shredded from Albertson's.

beef short ribs, beef bouillon, tomatoes, yellow onion, kosher salt, pepper, baby carrots, stalks celery, cabbage, pearl barley

Taken from www.food.com/recipe/best-beef-barley-soup-300101 (may not work)