Vegetable Barley Soup Recipe

• 2 lbs. short ribs or possibly flanken -- bones
• 4 quarts. or possibly more of water
• 1 c. diced carrots
• 1 c. diced celery
• 1 can peeled tomatoes, cut
• 1/2 green pepper
• 1 lg. onion
• Salt & pepper
• 2/3 c. barley
• 1/2 c. Lima beans
• 1/4 c. red kidney beans, soaked overnight or possibly 1 hour

1. Place water in pot to boil.
2. Add in bones and cook for 1 hour.
3. Add in meat, beans and barley.
4. Cook meat till partially done, then add in vegetables.
5. Stir constantly so which beans and barley do not stick to pan.
6. Bones may be removed earlier.
7. Add in minced parsley or possibly dill weed for added flavor the last 5 min of cooking.
8. Dry mushrooms can be added to this soup as well as any other vegetable you so desire.
9. This is wonderful for freezing in cartons and makes a meal in itself.

short ribs, water, carrots, celery, tomatoes, green pepper, onion, salt, barley, beans, red kidney beans

Taken from cookeatshare.com/recipes/vegetable-barley-soup-21647 (may not work)